Winery Cantina CerveteriCaere Bianco
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 Caere Bianco from the Winery Cantina Cerveteri
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Caere Bianco of Winery Cantina Cerveteri in the region of Lazio is a with a nice freshness.
Food and wine pairings with Caere Bianco
Pairings that work perfectly with Caere Bianco
Original food and wine pairings with Caere Bianco
The Caere Bianco of Winery Cantina Cerveteri matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of roast beef in a foie gras and chanterelle crust, quiche without pastry, courgette and blue cheese or radicchio and pancetta rolls.
Details and technical informations about Winery Cantina Cerveteri's Caere Bianco.
Discover the grape variety: Muscat Valvin
Interspecific crossing between the muscat du moulin or 299-35 Couderc (Pédro Ximénès x 603 Couderc (carignan noir x vitis rupestris) and the muscat ottonel obtained in 1962 by Bruce Reisch and Thomas Henick-Kling at the Experimental Station of the Cornell University - Geneva - New York (United States) Apart from this country, it is almost unknown in other wine-producing countries.
Informations about the Winery Cantina Cerveteri
The Winery Cantina Cerveteri is one of of the world's greatest estates. It offers 24 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: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
