Winery Conte Ottavio PiccolominiCastel del Monte 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 Castel del Monte Bianco from the Winery Conte Ottavio Piccolomini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Castel del Monte Bianco of Winery Conte Ottavio Piccolomini in the region of Puglia is a powerful.
Food and wine pairings with Castel del Monte Bianco
Pairings that work perfectly with Castel del Monte Bianco
Original food and wine pairings with Castel del Monte Bianco
The Castel del Monte Bianco of Winery Conte Ottavio Piccolomini matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of pasta with vongoles (flat clams), magic cake cheese quiche or bacon cake.
Details and technical informations about Winery Conte Ottavio Piccolomini's Castel del Monte Bianco.
Discover the grape variety: Nielluccio
Structured and elegant reds with a deep ruby colour, firm tannins and lively acidity, on aromas of cherry, plum, garrigue, Mediterranean herbs (myrtle, rosemary), spices and balsamic notes. Fine ageing potential. The absolute star of Patrimonio AOC on the clay-limestone marls of northern Corsica, a pillar of Ajaccio AOC and the island's reds. Genetically identical to Tuscan Sangiovese, brought to Corsica in the 18th century by the Genoese.
Last vintages of this wine
The best vintages of Castel del Monte Bianco from Winery Conte Ottavio Piccolomini are 0
Informations about the Winery Conte Ottavio Piccolomini
The Winery Conte Ottavio Piccolomini is one of wineries to follow in Pouilles.. It offers 87 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
