Winery CriseràLige Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Lige Bianco from the Winery Criserà
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lige Bianco of Winery Criserà in the region of Calabria is a powerful.
Food and wine pairings with Lige Bianco
Pairings that work perfectly with Lige Bianco
Original food and wine pairings with Lige Bianco
The Lige Bianco of Winery Criserà matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimp with curry express, quiche without pastry or tuna samoussa.
Details and technical informations about Winery Criserà's Lige Bianco.
Discover the grape variety: Sousão
Intensely coloured and structured reds with a dense purple robe, firm tannins and a powerful palate with high acidity, showing signature aromas of black fruits (blackberry, blackcurrant), spices, violet and mineral notes. Traditional component of Vintage Port and great Douro DOC reds, also of Minho Vinho Verde reds. Portuguese autochthonous black grape, identical to Vinhão and Galician Sousón.
Last vintages of this wine
The best vintages of Lige Bianco from Winery Criserà are 0
Informations about the Winery Criserà
The Winery Criserà is one of of the world's great estates. It offers 23 wines for sale in the of Calabria to come and discover on site or to buy online.
The wine region of Calabria
Italy's far south between the Ionian and Tyrrhenian seas, a millennia-old tradition (Greek "Oenotria"). Emblematic Gaglioppo (the "black prince"): sun-drenched reds with signature notes of black cherry, candied plum, garrigue, tobacco, spice and balsamic notes, firm tannins — peaking at Ciro DOC on the Ionian coast. Also fleshy Magliocco, dense Nerello, Greco Bianco in a fresh, almondy white, ample Mantonico. Hot Mediterranean climate, volcanic and clay-sandy soils.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
