Winery CastellargoAlbus Bianco
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 Albus Bianco from the Winery Castellargo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Albus Bianco of Winery Castellargo in the region of Friuli-Venezia Giulia is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Albus Bianco of Winery Castellargo in the region of Friuli-Venezia Giulia often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Albus Bianco
Pairings that work perfectly with Albus Bianco
Original food and wine pairings with Albus Bianco
The Albus Bianco of Winery Castellargo matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of the corsican soup, lobster tail armorican style or ravioles from champsaur.
Details and technical informations about Winery Castellargo's Albus Bianco.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Albus Bianco from Winery Castellargo are 2015, 2014, 2016, 2013 and 2018.
Informations about the Winery Castellargo
The Winery Castellargo is one of of the world's greatest estates. It offers 34 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Italian benchmark of great whites of elegance and minerality. Emblematic Friulano with notes of fresh almond, pear and white flowers, taut Ribolla Gialla, precise Pinot Grigio, lively Sauvignon and balanced Chardonnay. Rare sweet Picolit (DOCG), saline Malvasia Istriana. Rising reds: fruity spicy Refosco, more tannic Pignolo and Schioppettino.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
