Winery BrancatelliPer Te Ansonica
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Per Te Ansonica from the Winery Brancatelli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Per Te Ansonica of Winery Brancatelli in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Per Te Ansonica
Pairings that work perfectly with Per Te Ansonica
Original food and wine pairings with Per Te Ansonica
The Per Te Ansonica of Winery Brancatelli matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pad thai, magic cake cheese quiche or pizza-style appetizer croissants.
Details and technical informations about Winery Brancatelli's Per Te Ansonica.
Discover the grape variety: Kerner
Intraspecific crossing between frankenthal and riesling obtained in Germany in 1929 by August Karl Herold (1902/1973). In 1951 and by crossing it with the sylvaner, we obtained the juwel. It should be noted that there is a mutation of Kerner, discovered in 1974 and bearing the name of kernling, with grapes of pink-grey to red-grey colour at full maturity. Kerner can be found in Germany, Belgium, Slovenia, Austria, Switzerland, Italy, South Africa, Australia, the United States, Canada, Japan... practically unknown in France except in a few Moselle vineyards.
Last vintages of this wine
The best vintages of Per Te Ansonica from Winery Brancatelli are 0, 2018
Informations about the Winery Brancatelli
The Winery Brancatelli is one of of the world's greatest estates. It offers 18 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
