Winery CanalettoPinot Grigio - Garganega
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Pinot Grigio - Garganega from the Winery Canaletto
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Grigio - Garganega of Winery Canaletto in the region of Veneto is a powerful.
Food and wine pairings with Pinot Grigio - Garganega
Pairings that work perfectly with Pinot Grigio - Garganega
Original food and wine pairings with Pinot Grigio - Garganega
The Pinot Grigio - Garganega of Winery Canaletto matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of capellini with vegetables, rice with shrimps and onions or peppers with lentil stuffing.
Details and technical informations about Winery Canaletto's Pinot Grigio - Garganega.
Discover the grape variety: Garganega
Structured, aromatic whites with a round palate and fresh acidity, with aromas of fresh almond, white flowers, yellow apple, pear, citrus and volcanic mineral notes. Typical bitter almond finish. Made as noble dry whites (Soave Classico DOC, Soave Superiore DOCG) and sumptuous passito dessert wines (Recioto di Soave DOCG). Also in Gambellara DOC. Native Venetian variety from the volcanic hills south-east of Verona.
Informations about the Winery Canaletto
The Winery Canaletto is one of of the world's great estates. It offers 29 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
