Winery Castello di Torre In PietraRoma Bianco
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 Roma Bianco from the Winery Castello di Torre In Pietra
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Roma Bianco of Winery Castello di Torre In Pietra in the region of Lazio is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Roma Bianco of Winery Castello di Torre In Pietra in the region of Lazio often reveals types of flavors of tree fruit.
Food and wine pairings with Roma Bianco
Pairings that work perfectly with Roma Bianco
Original food and wine pairings with Roma Bianco
The Roma Bianco of Winery Castello di Torre In Pietra matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta cake, cream and tuna quiche or cream of asparagus soup in verrines.
Details and technical informations about Winery Castello di Torre In Pietra's Roma Bianco.
Discover the grape variety: Tchilar
It is certainly one of the best grape varieties in Armenia, where it originates.
Last vintages of this wine
The best vintages of Roma Bianco from Winery Castello di Torre In Pietra are 2014, 2018, 2015, 2017 and 2016.
Informations about the Winery Castello di Torre In Pietra
The Winery Castello di Torre In Pietra is one of of the world's greatest estates. It offers 20 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, 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.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
