Winery CorbucciAQA Bianco
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the AQA Bianco from the Winery Corbucci
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the AQA Bianco of Winery Corbucci in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with AQA Bianco
Pairings that work perfectly with AQA Bianco
Original food and wine pairings with AQA Bianco
The AQA Bianco of Winery Corbucci matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta gratin milanese style, spinach and goat cheese quiche or dried tomato, feta and green olive cake.
Details and technical informations about Winery Corbucci's AQA Bianco.
Discover the grape variety: Vermentino
Nervy, saline whites with cutting acidity and enveloping richness, showing aromas of grapefruit, lime, pear, white flowers, fresh almond, fennel and marine iodine notes. Slightly bitter finish. Star of Sardinia (Vermentino di Gallura DOCG), Liguria, coastal Tuscany (Bolgheri) and Corsica. Also in Provence and Languedoc-Roussillon as Rolle. An autochthonous Mediterranean variety.
Last vintages of this wine
The best vintages of AQA Bianco from Winery Corbucci are 2019, 2015, 2016, 0 and 2018.
Informations about the Winery Corbucci
The Winery Corbucci is one of of the world's greatest estates. It offers 12 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
