Winery Ca VisaPinot Bianco
White wine
In the mouth this white wine is a .
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Pinot Bianco from the Winery Ca Visa
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Bianco of Winery Ca Visa in the region of Veneto is a .
Food and wine pairings with Pinot Bianco
Pairings that work perfectly with Pinot Bianco
Original food and wine pairings with Pinot Bianco
The Pinot Bianco of Winery Ca Visa matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of pasta gratin, valencian paella or baked mozzarella tomatoes.
Details and technical informations about Winery Ca Visa's Pinot Bianco.
Discover the grape variety: Pinot blanc
Round, supple whites with a soft palate, showing discreet aromas of apple, pear, fresh almond, white flowers and brioche notes. Moderate acidity, light finish. Star of Crémant d'Alsace (fine, taut sparkling) and base of Edelzwicker. Grown in Germany (Weissburgunder, Baden-Württemberg), northern Italy (Pinot Bianco, Alto Adige), Austria and Luxembourg. A white mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Pinot Bianco from Winery Ca Visa are 0
Informations about the Winery Ca Visa
The Winery Ca Visa is one of of the world's greatest estates. It offers 11 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: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
