Winery MainenteChardonnay
wine
This wine generally goes well with
The Chardonnay of the Winery Mainente is in the top 0 of wines of Soave.
Details and technical informations about Winery Mainente's Chardonnay.
Discover the grape variety: Limnio
Certainly the oldest of the Greek grape varieties, it is given as having its first origins on the island of Lemnos or Limnos in the northern Aegean Sea, today much more cultivated in the northern part of Greece. It should not be confused with limniona, also of Greek origin, and to aggravate the confusion has as synonym limnio. Limnio can also be found in Romania, Italy, Germany, ... in France almost unknown.
Informations about the Winery Mainente
The Winery Mainente is one of of the world's great estates. It offers 10 wines for sale in the of Soave to come and discover on site or to buy online.
The wine region of Soave
The wine region of Soave is located in the region of Vénétie of Italy. Wineries and vineyards like the Domaine Pasqua or the Domaine Fasoli Gino produce mainly wines white, sparkling and red. The most planted grape varieties in the region of Soave are Garganega, Chardonnay and Pinot blanc, they are then used in wines in blends or as a single variety. On the nose of Soave often reveals types of flavors of grapefruit, hay or floral and sometimes also flavors of dried fruit, tropical fruit or green apple.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
