Winery Castagnero SilviaPuciunin
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Puciunin from the Winery Castagnero Silvia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Puciunin of Winery Castagnero Silvia in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Puciunin of Winery Castagnero Silvia in the region of Piedmont often reveals types of flavors of microbio, tropical fruit.
Food and wine pairings with Puciunin
Pairings that work perfectly with Puciunin
Original food and wine pairings with Puciunin
The Puciunin of Winery Castagnero Silvia matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of chinese chicken soup, my chef's pot or vincent's tuna mascarpone pizza.
Details and technical informations about Winery Castagnero Silvia's Puciunin.
Discover the grape variety: Pinot Meunier
Vinified almost exclusively as a base for Champagne AOC, where it brings freshness, fruitiness and immediate roundness to blends (apple, pear, red fruit, brioche notes); it is the most approachable young of the three Champagne varieties. Represents about one third of plantings, the absolute signature of the Vallée de la Marne. Also vinified as single varietal by some growers (blanc-de-noirs meunier champagnes). A cottony-leaved mutation of Pinot Noir, autochthonous to Champagne.
Last vintages of this wine
The best vintages of Puciunin from Winery Castagnero Silvia are 0
Informations about the Winery Castagnero Silvia
The Winery Castagnero Silvia is one of of the world's great estates. It offers 13 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
