Winery Cantine Chicchi Pietro - 15.11 Blanco

Winery Cantine Chicchi Pietro15.11 Blanco

The 15.11 Blanco of Winery Cantine Chicchi Pietro is a wine from the region of Vino da Tavola.
This wine generally goes well with
The 15.11 Blanco of the Winery Cantine Chicchi Pietro is in the top 0 of wines of Vino da Tavola.

Details and technical informations about Winery Cantine Chicchi Pietro's 15.11 Blanco.

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

Discover the grape variety: Blancard

Simple dry whites with a pale golden robe, a supple palate with moderate acidity and understated aromas of citrus and white flowers. Discreet rustic profile. Now almost extinct, preserved in INRAE varietal collections, it bears witness to the pre-phylloxera ampelographic diversity of the South-West vineyard and belongs to the heritage grape varieties being studied. Rare French white grape, once cultivated in the South-West.

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 10 of the best estates in the region
It is located in Vino da Tavola
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The Winery Cantine Chicchi Pietro is one of of the world's greatest estates. It offers 20 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.

Top wine Vino da Tavola
In the top 200000 of of Italy wines
In the top 25000 of of Vino da Tavola wines
In the top 300000 of wines
In the top 1000000 wines of the world

The wine region of Vino da Tavola

The freest category of Italian wine, with no grape or zone constraint. All styles: bold reds based on Bordeaux grapes (Cabernet, Merlot), atypical blends, maker's cuvées outside DOC rules. Historic cradle of the "Super Tuscans" in the 1960s-80s (Sassicaia, Tignanello, Ornellaia) before the creation of IGT in 1992. Today dedicated to everyday wines or winemaker experiments.

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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