Winery Cantina BettalungaRigaldo Umbria Grechetto
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 Rigaldo Umbria Grechetto from the Winery Cantina Bettalunga
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rigaldo Umbria Grechetto of Winery Cantina Bettalunga in the region of Umbria is a with a nice freshness.
Food and wine pairings with Rigaldo Umbria Grechetto
Pairings that work perfectly with Rigaldo Umbria Grechetto
Original food and wine pairings with Rigaldo Umbria Grechetto
The Rigaldo Umbria Grechetto of Winery Cantina Bettalunga matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti cacio e pepe, quiche without pastry, courgette and blue cheese or tuna rillettes.
Details and technical informations about Winery Cantina Bettalunga's Rigaldo Umbria Grechetto.
Discover the grape variety: Perdin
Interspecific cross, obtained in 1981, between 7489 (direct white producer hybrid) and csaba pearl.
Last vintages of this wine
The best vintages of Rigaldo Umbria Grechetto from Winery Cantina Bettalunga are 0
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
