Winery Cantina BettalungaPiaggione Chardonnay
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 Piaggione Chardonnay from the Winery Cantina Bettalunga
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Piaggione Chardonnay of Winery Cantina Bettalunga in the region of Umbria is a powerful with a nice freshness.
Food and wine pairings with Piaggione Chardonnay
Pairings that work perfectly with Piaggione Chardonnay
Original food and wine pairings with Piaggione Chardonnay
The Piaggione Chardonnay of Winery Cantina Bettalunga matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of ham lasagness, spinach and goat cheese quiche or tuna, tomato and olive cake.
Details and technical informations about Winery Cantina Bettalunga's Piaggione Chardonnay.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Cantina Bettalunga
The Winery Cantina Bettalunga is one of of the world's greatest estates. It offers 5 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
