Winery Cantine SpelongaDonna Maria Franca Nūmero Bianco
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 Donna Maria Franca Nūmero Bianco from the Winery Cantine Spelonga
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Donna Maria Franca Nūmero Bianco of Winery Cantine Spelonga in the region of Puglia is a powerful.
Food and wine pairings with Donna Maria Franca Nūmero Bianco
Pairings that work perfectly with Donna Maria Franca Nūmero Bianco
Original food and wine pairings with Donna Maria Franca Nūmero Bianco
The Donna Maria Franca Nūmero Bianco of Winery Cantine Spelonga matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of chinese fried shrimp ravioli, vegan leek and tofu quiche or beetroot chips.
Details and technical informations about Winery Cantine Spelonga's Donna Maria Franca Nūmero Bianco.
Discover the grape variety: Heroldrebe
Intraspecific crossing obtained in Germany in 1929 by August Karl Herold (1902-1973) between the blue Portuguese and the limberger. This variety can still be found in Germany, South Africa, etc. In France, it is practically unknown.
Informations about the Winery Cantine Spelonga
The Winery Cantine Spelonga is one of of the world's greatest estates. It offers 8 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
