Winery ContucciBianco della Contessa
White wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Bianco della Contessa
Pairings that work perfectly with Bianco della Contessa
Original food and wine pairings with Bianco della Contessa
The Bianco della Contessa of Winery Contucci matches generally quite well with dishes of beef, lamb or pork such as recipes of baeckeoffe, lamb epigram in spicy sauce or macaroonade from sète.
Details and technical informations about Winery Contucci's Bianco della Contessa.
Discover the grape variety: Red Globe
Obtained in the United States (California) in 1957 by Harold P. Olmo and Albert T. Koyama by crossing (hunisa x emperor) with (hunisa x emperor x nocera). It is found in the United States (California, ...), Spain, Portugal, Italy (Sicily, ...), Turkey, Chile, Argentina, South Africa, ... in France, it is not known, registered since the 03.05.2010 in the official catalogue list A2.
Last vintages of this wine
The best vintages of Bianco della Contessa from Winery Contucci are 2015, 0, 2011
Informations about the Winery Contucci
The Winery Contucci is one of of the world's greatest estates. It offers 9 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
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.
