Winery Cantina BaccoRoma Malvasia Puntinata
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Roma Malvasia Puntinata from the Winery Cantina Bacco
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Roma Malvasia Puntinata of Winery Cantina Bacco in the region of Lazio is a powerful with a nice freshness.
Food and wine pairings with Roma Malvasia Puntinata
Pairings that work perfectly with Roma Malvasia Puntinata
Original food and wine pairings with Roma Malvasia Puntinata
The Roma Malvasia Puntinata of Winery Cantina Bacco matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with knackis, light tuna-tomato quiche (without cream) or zakouski: russian appetizer.
Details and technical informations about Winery Cantina Bacco's Roma Malvasia Puntinata.
Discover the grape variety: Baco blanc
Interspecific crossing obtained in 1898 by François Baco (1865-1947) between the folle blanche and the noah, which it resembles somewhat. With the latter, Baco blanc is distinguished by a light beige felt under the leaf, whereas it is white for the noah. It is registered in the Official Catalogue of wine grape varieties list A1.
Last vintages of this wine
The best vintages of Roma Malvasia Puntinata from Winery Cantina Bacco are 0
Informations about the Winery Cantina Bacco
The Winery Cantina Bacco is one of of the world's greatest estates. It offers 17 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
