Winery CarminucciViabore 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 Viabore Bianco from the Winery Carminucci
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viabore Bianco of Winery Carminucci in the region of Marche is a with a nice freshness.
Food and wine pairings with Viabore Bianco
Pairings that work perfectly with Viabore Bianco
Original food and wine pairings with Viabore Bianco
The Viabore Bianco of Winery Carminucci matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of ricotta and spinach lasagna, nanie's diced ham quiche or fresh vegetable dips and their sauces for the aperitif.
Details and technical informations about Winery Carminucci's Viabore Bianco.
Discover the grape variety: Samsó
Structured, intensely coloured reds with a deep ruby colour, firm tannins and dense, alcoholic palate, showing signature aromas of red and black fruits (cherry, blackberry), liquorice, spices, Mediterranean garrigue and balsamic notes. Good ageing potential. A component of the great modern Catalan reds from DO Empordà, Penedès, Priorat and Montsant. Catalan synonym for carignan (sometimes cinsault depending on the region), a historic Mediterranean black variety.
Informations about the Winery Carminucci
The Winery Carminucci is one of of the world's great estates. It offers 21 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Italian star of Verdicchio: exceptional age-worthy whites, straight and mineral with signature notes of green almond, lemon, green apple, dry herbs and a slightly bitter finish. Two DOCGs: Castelli di Jesi (coastal, airy) and Matelica (inland, more concentrated). Mediterranean reds: fleshy Montepulciano in Rosso Conero near Ancona, supple Sangiovese. Also fresh Pecorino and Passerina.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
