Winery BioterraVeneto Chardonnay
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Veneto Chardonnay from the Winery Bioterra
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Veneto Chardonnay of Winery Bioterra in the region of Veneto is a .
Food and wine pairings with Veneto Chardonnay
Pairings that work perfectly with Veneto Chardonnay
Original food and wine pairings with Veneto Chardonnay
The Veneto Chardonnay of Winery Bioterra matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of special' tagliatelle carbonara, calamari with chorizo or comté cheese cake-flan.
Details and technical informations about Winery Bioterra's Veneto Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Winery Bioterra
The Winery Bioterra is one of of the world's greatest estates. It offers 6 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Black Grenache
Grenache is a black grape variety that originated in Spain and is one of the great quality varieties of southern France. Sometimes vinified on its own, it is most often blended with one or more other Rhone or southern grape varieties with complementary qualities such as Syrah, Mourvèdre, Carignan or Cinsault. Its wines are warm, with aromas of red fruits (cherry) and spices; they oxidize with time. Vinified alone or in very large proportions, Grenache Noir also makes great natural sweet wines in Roussillon (Rivesaltes, Banyuls, Maury) and in the Rhône Valley (Rasteau).
