Winery Castello di StardaSerpillo
White wine
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 Serpillo from the Winery Castello di Starda
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Serpillo of Winery Castello di Starda in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Serpillo
Pairings that work perfectly with Serpillo
Original food and wine pairings with Serpillo
The Serpillo of Winery Castello di Starda matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of cannelloni with brocciu from jeanne, light tuna-tomato quiche (without cream) or chorizo puff pastry.
Details and technical informations about Winery Castello di Starda's Serpillo.
Discover the grape variety: Viognier
White Viognier is a grape variety that originated in France (Rhone Valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Last vintages of this wine
The best vintages of Serpillo from Winery Castello di Starda are 0
Informations about the Winery Castello di Starda
The Winery Castello di Starda is one of of the world's greatest estates. It offers 18 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
