Winery CobellisEleanico Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Eleanico Bianco from the Winery Cobellis
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Eleanico Bianco of Winery Cobellis in the region of Campanie is a powerful.
Food and wine pairings with Eleanico Bianco
Pairings that work perfectly with Eleanico Bianco
Original food and wine pairings with Eleanico Bianco
The Eleanico Bianco of Winery Cobellis matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of fish pot, quiche with bacon and gruyère cheese or prunes with bacon.
Details and technical informations about Winery Cobellis's Eleanico Bianco.
Discover the grape variety: Muscaris
An interspecific cross between Solaris and Muscat à petits grains blancs, obtained in Freiburg (Germany) in 1987 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. Muscaris can be found in Germany, the Netherlands, Italy and France.
Last vintages of this wine
The best vintages of Eleanico Bianco from Winery Cobellis are 2017, 2016
Informations about the Winery Cobellis
The Winery Cobellis is one of of the world's greatest estates. It offers 10 wines for sale in the of Campanie to come and discover on site or to buy online.
The wine region of Campanie
Campania is a region that forms the "tibia" of the boot of Italy, and whose largest city is Naples. Its name comes from Campania felix, a Latin phrase meaning roughly "happy land". The region has strong historical links with wine and vineyards, dating back to the 12th century BC, and is one of the oldest wine regions in Italy. The considerable influence of ancient empires, including the Greeks, Romans and Byzantines, means that some of the varieties in this region are linked to historical legends.
News related to this wine
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The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
