Winery Casale Cento CorviZilath 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 Zilath Bianco from the Winery Casale Cento Corvi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Zilath Bianco of Winery Casale Cento Corvi in the region of Lazio is a with a nice freshness.
Food and wine pairings with Zilath Bianco
Pairings that work perfectly with Zilath Bianco
Original food and wine pairings with Zilath Bianco
The Zilath Bianco of Winery Casale Cento Corvi matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with chicken, peppers and mushrooms, quiche lorraine or baked salmon steaks.
Details and technical informations about Winery Casale Cento Corvi's Zilath Bianco.
Discover the grape variety: Scheurebe
German grape variety obtained in 1916 by Georg Shere (1879/1949). It was given until then as coming from a cross between Riesling and Sylvaner, but genetic tests have shown that its father is the Bouquettraube (Bukettrebe), and it is closely related to the Kerner. The Scheurebe can be found in Austria, Germany, Belgium, Switzerland, the Netherlands, Italy, Slovenia, Great Britain, the United States (California, Virginia, ...), Canada (Ontario, British Columbia, ...), ... practically unknown in France.
Last vintages of this wine
The best vintages of Zilath Bianco from Winery Casale Cento Corvi are 0
Informations about the Winery Casale Cento Corvi
The Winery Casale Cento Corvi is one of of the world's great estates. It offers 26 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
