Winery Cantine Russo TaurasiGrandilla Falanghina
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Grandilla Falanghina from the Winery Cantine Russo Taurasi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grandilla Falanghina of Winery Cantine Russo Taurasi in the region of Campania is a powerful.
Food and wine pairings with Grandilla Falanghina
Pairings that work perfectly with Grandilla Falanghina
Original food and wine pairings with Grandilla Falanghina
The Grandilla Falanghina of Winery Cantine Russo Taurasi matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of lobster barbecue, quiche with bacon and gruyère cheese or tapenade with green olives.
Details and technical informations about Winery Cantine Russo Taurasi's Grandilla Falanghina.
Discover the grape variety: Genouillet
Simple, fresh dry whites with a pale golden colour, supple palate and preserved acidity, showing understated aromas of white flowers, citrus (lemon) and herbaceous notes. Rustic profile now almost gone from commercial cultivation. Preserved in INRAE varietal collections, it testifies to the pre-phylloxera ampelographic diversity of France. Rare French white variety, formerly grown in central France, studied for its heritage interest.
Last vintages of this wine
The best vintages of Grandilla Falanghina from Winery Cantine Russo Taurasi are 0
Informations about the Winery Cantine Russo Taurasi
The Winery Cantine Russo Taurasi is one of of the world's greatest estates. It offers 6 wines for sale in the of Campania to come and discover on site or to buy online.
The wine region of Campania
Cradle of southern Italy's great wines on volcanic soils. Majestic Aglianico in red: structured, deep and tannic with notes of black cherry, candied plum, leather and spices, sublimated in age-worthy Taurasi DOCG, the "Barolo of the south". Identity whites of Irpinia: opulent Fiano di Avellino (honey, hazelnut), mineral iodine Greco di Tufo, aromatic Falanghina (peach, flowers). Also supple Piedirosso.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
