Winery Colli SabiniCavalier Manlio Bianco
wine
This wine generally goes well with
The Cavalier Manlio Bianco of the Winery Colli Sabini is in the top 0 of wines of Colli della Sabina.
Details and technical informations about Winery Colli Sabini's Cavalier Manlio Bianco.
Discover the grape variety: Gros Manseng
Gros Manseng blanc is a grape variety that originated in France (Netherlands). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and small grapes. Gros Manseng blanc can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Colli Sabini
The Winery Colli Sabini is one of of the world's greatest estates. It offers 12 wines for sale in the of Colli della Sabina to come and discover on site or to buy online.
The wine region of Colli della Sabina
The wine region of Colli della Sabina is located in the region of Latium of Italy. Wineries and vineyards like the Domaine Domina Savinae or the Domaine Santa Lucia produce mainly wines red and white. The most planted grape varieties in the region of Colli della Sabina are Sangiovese et Merlot, they are then used in wines in blends or as a single variety. In the mouth of Colli della Sabina is a with a nice freshness.
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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
