Winery CantinamenaDivitia Bianco
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 Divitia Bianco from the Winery Cantinamena
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Divitia Bianco of Winery Cantinamena in the region of Lazio is a powerful with a nice freshness.
Food and wine pairings with Divitia Bianco
Pairings that work perfectly with Divitia Bianco
Original food and wine pairings with Divitia Bianco
The Divitia Bianco of Winery Cantinamena matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pistou soup complete, tuna, pepper and tomato quiche or aperitif skewers edam/basilic/dry apricot.
Details and technical informations about Winery Cantinamena's Divitia Bianco.
Discover the grape variety: Cabernet-Severnyi
Interspecific crossing between (dimiat or galan x vitis amurensis) and (vitis amurensis x vinifera unknown) obtained in 1978 by the Institute of Research and Development of Viticulture and Winemaking of Novotcherkassk (Russia). It can be found in Canada (Nova Scotia, Ontario, etc.), the United States, Russia and many Eastern European countries. Note that the dimiat is a relative of the white gouais.
Last vintages of this wine
The best vintages of Divitia Bianco from Winery Cantinamena are 0
Informations about the Winery Cantinamena
The Winery Cantinamena is one of of the world's greatest estates. It offers 6 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
