
Winery CastellaniBianco
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 Bianco from the Winery Castellani
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianco of Winery Castellani in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Bianco
Pairings that work perfectly with Bianco
Original food and wine pairings with Bianco
The Bianco of Winery Castellani matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of ricotta and spinach lasagna, summer tuna quiche or snowman in pudding.
Details and technical informations about Winery Castellani's Bianco.
Discover the grape variety: Béquignol
Deeply coloured, structured reds with a sustained purple robe, firm tannins, an ample palate and moderate acidity; signature aromas of dark fruits (blackberry, blackcurrant), spices and rustic notes from Aveyron. Full-bodied, age-worthy style. Preserved in a few heritage plots of the IGP Aveyron, among the ancient South-West varieties studied for their genetic interest. Indigenous French black grape from the South-West, grown in Aveyron and the Lot.
Last vintages of this wine
The best vintages of Bianco from Winery Castellani are 0, 2013
Informations about the Winery Castellani
The Winery Castellani is one of wineries to follow in Toscane.. It offers 188 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Pulp
Fleshy and juicy part of the grape berry, it contains sugars, organic acids and various nitrogenous and mineral compounds.














