Winery Cantine Chicchi Pietro - 88 Vivace Bianco

Winery Cantine Chicchi Pietro88 Vivace Bianco

The 88 Vivace Bianco of Winery Cantine Chicchi Pietro is a wine from the region of Tuscany.
This wine generally goes well with
The 88 Vivace Bianco of the Winery Cantine Chicchi Pietro is in the top 0 of wines of Tuscany.

Details and technical informations about Winery Cantine Chicchi Pietro's 88 Vivace Bianco.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11.5°
Allergens
Contains sulfites

Discover the grape variety: Saint Côme

A very old variety grown in Aveyron, it has almost disappeared from the vineyard. It is registered in the Official Catalogue of wine grape varieties, list A1. According to published genetic analyses, it is the result of a natural cross between the white gouais and the moural - or morrastel -. For more information on other relatives, click here !

Informations about the Winery Cantine Chicchi Pietro

The winery offers 22 different wines.
Its wines get an average rating of 3.5.
It is in the top 15 of the best estates in the region
It is located in Toscane
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The Winery Cantine Chicchi Pietro is one of of the world's great estates. It offers 20 wines for sale in the of Tuscany to come and discover on site or to buy online.

Top wine Tuscany
In the top 200000 of of Italy wines
In the top 30000 of of Tuscany wines
In the top 400000 of wines
In the top 1500000 wines of the world

The wine region of Tuscany

Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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