Winery Cantine FabiFalernus 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 Falernus Bianco from the Winery Cantine Fabi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Falernus Bianco of Winery Cantine Fabi in the region of Lazio is a with a nice freshness.
Food and wine pairings with Falernus Bianco
Pairings that work perfectly with Falernus Bianco
Original food and wine pairings with Falernus Bianco
The Falernus Bianco of Winery Cantine Fabi matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with tuna (real italian recipe), quiche without eggs or baguette filled with saint moret and ham.
Details and technical informations about Winery Cantine Fabi's Falernus Bianco.
Discover the grape variety: Barlinka
- Origin : Very well known in South Africa, it was imported into this country in 1910 from Algeria and then mainly cultivated as a table grape... attempts at vinification were made but without success. It is also known in Portugal, ... in France it is almost unknown.
Informations about the Winery Cantine Fabi
The Winery Cantine Fabi is one of of the world's greatest estates. It offers 15 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
