Winery CiccarielloMichelangelo Pinot Grigio
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, shellfish or mushrooms.
Taste structure of the Michelangelo Pinot Grigio from the Winery Ciccariello
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Michelangelo Pinot Grigio of Winery Ciccariello in the region of Veneto is a .
Food and wine pairings with Michelangelo Pinot Grigio
Pairings that work perfectly with Michelangelo Pinot Grigio
Original food and wine pairings with Michelangelo Pinot Grigio
The Michelangelo Pinot Grigio of Winery Ciccariello matches generally quite well with dishes of shellfish, vegetarian or mushrooms such as recipes of mussels with roquefort cheese, zucchini and goat cheese quiche or paupiettes à la mérignicaise.
Details and technical informations about Winery Ciccariello's Michelangelo Pinot Grigio.
Discover the grape variety: Bekari
Supple, fruity reds with a moderate ruby colour, smooth tannins and a light, fresh palate; signature aromas of red fruits (cherry, raspberry), gentle spices and floral notes. Also made into refreshing sparkling rosés. Traditionally blended with Debina and Vlachiko for Zitsa PDO sparkling rosés, or with Agiorgitiko for Epirus reds. Indigenous Greek black grape from Epirus, DNA-identical to Turkish Dimrit.
Last vintages of this wine
The best vintages of Michelangelo Pinot Grigio from Winery Ciccariello are 0
Informations about the Winery Ciccariello
The Winery Ciccariello is one of of the world's great estates. It offers 56 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
