Winery Cottini - Sabionare Bianco

Winery CottiniSabionare Bianco

The Sabionare Bianco of Winery Cottini is a wine from the region of Veneto.
This wine generally goes well with
The Sabionare Bianco of the Winery Cottini is in the top 0 of wines of Veneto.

Details and technical informations about Winery Cottini's Sabionare Bianco.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Prieto Picudo Tinto

Intensely coloured, fresh reds with a deep purple robe, firm tannins and a taut palate with marked acidity. Signature aromas of black fruits (blackberry, blackcurrant), spice, violet and floral notes. A distinctive, identity-driven variety. Star of the Tierra de León DO, it excels as a single variety, producing unique reds from Castile-León. A native black grape of Spain's León province in Castile-León.

Informations about the Winery Cottini

The winery offers 7 different wines.
Its wines get an average rating of 4.
It is in the top 10 of the best estates in the region
It is located in Vénétie

The Winery Cottini is one of of the world's greatest estates. It offers 7 wines for sale in the of Veneto to come and discover on site or to buy online.

Top wine Veneto
In the top 200000 of of Italy wines
In the top 35000 of of Veneto wines
In the top 400000 of wines
In the top 1500000 wines of the world

The wine region of Veneto

World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.

The word of the wine: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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