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 meat lasagna, magic cake cheese quiche or cheese gougères.
Details and technical informations about Winery Casale Cento Corvi's Zilath Bianco.
Discover the grape variety: Bertille Seyve 450
Interspecific crossing carried out by Bertille Seyve (1864-1944) between the 2003 Seibel and the Noah, which it closely resembles. It was mainly cultivated in the western departments of France, but also in the Rhône valley and the Ain.
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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
