Winery ConadBianco
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Bianco from the Winery Conad
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianco of Winery Conad in the region of Emilia-Romagna is a with a nice freshness.
Food and wine pairings with Bianco
Pairings that work perfectly with Bianco
Original food and wine pairings with Bianco
The Bianco of Winery Conad matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of spaghetti with tuna (real italian recipe), scupion (small cuttlefish) in hot sauce or savoyard fondue with biscantin (cider).
Details and technical informations about Winery Conad's Bianco.
Discover the grape variety: Ravat blanc
Simple, fresh dry whites with a pale golden robe, supple palate and preserved acidity, with undemonstrative aromas of white flowers, citrus (lemon) and hybrid notes. Productive profile for early drinking. Grown in small quantities in France and Canada for continental-climate vineyards, a witness to post-phylloxera French hybridization history. French white hybrid created by Jean-François Ravat in the early 20th century.
Last vintages of this wine
The best vintages of Bianco from Winery Conad are 0
Informations about the Winery Conad
The Winery Conad is one of of the world's greatest estates. It offers 12 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
