Winery Castello di Ceri Verdicchio
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 Verdicchio from the Winery Castello di Ceri
Light
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Bold
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Verdicchio of Winery Castello di Ceri in the region of Latium is a with a nice freshness.
Food and wine pairings with Verdicchio
Pairings that work perfectly with Verdicchio
Original food and wine pairings with Verdicchio
The Verdicchio of Winery Castello di Ceri matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of simple chinese noodle soup, cream and tuna quiche or black tapenade.
Details and technical informations about Winery Castello di Ceri's Verdicchio.
Discover the grape variety: Merlot khantus
An interspecific cross between Merlot noir and Kozma 20-3 (also the same parents of Merlot khorus) obtained in 2002 by Simone Diego Castellarin and Guido Cipriani at the Institute of Applied Genomics in Udine, Italy. Merlot khantus is particularly resistant to mildew and tolerant to powdery mildew. Known in Italy ... almost unknown in France and not registered in the Official Catalogue of wine grape varieties.
Informations about the Winery Castello di Ceri
The Winery Castello di Ceri is one of of the world's greatest estates. It offers 1 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 Central Italy, 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.