Winery CrespaiaBianchello del Metauro
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Bianchello del Metauro from the Winery Crespaia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianchello del Metauro of Winery Crespaia in the region of Marche is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Bianchello del Metauro of Winery Crespaia in the region of Marche often reveals types of flavors of citrus, apples or green apple and sometimes also flavors of minerality, apricot or lemon.
Food and wine pairings with Bianchello del Metauro
Pairings that work perfectly with Bianchello del Metauro
Original food and wine pairings with Bianchello del Metauro
The Bianchello del Metauro of Winery Crespaia matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of salmon cannelloni, quiche with bacon and gruyère cheese or beet and goat aperitif verrines.
Details and technical informations about Winery Crespaia's Bianchello del Metauro.
Discover the grape variety: Prima
Cross between lival and cardinal obtained in 1974. It has been registered in the official catalogue of table grape varieties, list A1, since 1996.
Last vintages of this wine
The best vintages of Bianchello del Metauro from Winery Crespaia are 2017, 2015, 2018, 2016 and 2014.
Informations about the Winery Crespaia
The Winery Crespaia is one of of the world's greatest estates. It offers 5 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
