Winery Cocci GrifoniPart 34 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 Part 34 Bianco from the Winery Cocci Grifoni
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Part 34 Bianco of Winery Cocci Grifoni in the region of Marche is a with a nice freshness.
Food and wine pairings with Part 34 Bianco
Pairings that work perfectly with Part 34 Bianco
Original food and wine pairings with Part 34 Bianco
The Part 34 Bianco of Winery Cocci Grifoni matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of mascarpone/gorgonzola macaroni gratin, quiche without pastry or samossa (india).
Details and technical informations about Winery Cocci Grifoni's Part 34 Bianco.
Discover the grape variety: Dan ben Hannah
A cross between the black mikveh (Hamburg muscatel x black balouti) and the Alphonse Lavallée obtained in 1951 and in Israel by Netanel Hochberg. Dan ben Hannah or black emperor - not to be confused with emperor - is mainly grown in South Africa.
Informations about the Winery Cocci Grifoni
The Winery Cocci Grifoni is one of of the world's great estates. It offers 45 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
