Winery Casale VallechiesaSolo Lui Bombino Bianco
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 Solo Lui Bombino Bianco from the Winery Casale Vallechiesa
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Solo Lui Bombino Bianco of Winery Casale Vallechiesa in the region of Latium is a with a nice freshness.
Food and wine pairings with Solo Lui Bombino Bianco
Pairings that work perfectly with Solo Lui Bombino Bianco
Original food and wine pairings with Solo Lui Bombino Bianco
The Solo Lui Bombino Bianco of Winery Casale Vallechiesa matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of my lasagna bolognese (without béchamel sauce), quiche without pastry or palm trees for the aperitif!.
Details and technical informations about Winery Casale Vallechiesa's Solo Lui Bombino Bianco.
Discover the grape variety: Joubertin
Joubertin noir is a grape variety that originated in France (Dauphiné). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Joubertin noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Provence & Corsica, Rhone Valley.
Informations about the Winery Casale Vallechiesa
The Winery Casale Vallechiesa is one of of the world's great estates. It offers 23 wines for sale in the of Latium to come and discover on site or to buy online.
The wine region of Latium
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.
News related to this wine
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The word of the wine: Anthocyanins
Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.