Winery ChilanoWhite
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the White from the Winery Chilano
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the White of Winery Chilano in the region of Central Valley is a powerful.
Food and wine pairings with White
Pairings that work perfectly with White
Original food and wine pairings with White
The White of Winery Chilano matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of blue cord, peppers stuffed with tuna and parmesan or cream and tuna quiche.
Details and technical informations about Winery Chilano's White.
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 White from Winery Chilano are 0
Informations about the Winery Chilano
The Winery Chilano is one of of the world's great estates. It offers 31 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
Heart of modern Chilean wine: structured, sunny reds, dense, blackcurranty Cabernet Sauvignon from Maipo (Chilean cradle of the grape), signature Carménère with notes of ripe pepper, black fruit and sweet spices from Colchagua, supple Merlot and deep Syrah. Round Chardonnay whites and lively, sharp Sauvignon. Mediterranean climate, 400 km between Andes and Pacific. Star sub-regions: Maipo, Cachapoal, Colchagua, Curicó, Maule.
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, 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".
