Winery DelleselveErretre 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 Erretre Bianco from the Winery Delleselve
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Erretre Bianco of Winery Delleselve in the region of Emilia-Romagna is a powerful with a nice freshness.
Food and wine pairings with Erretre Bianco
Pairings that work perfectly with Erretre Bianco
Original food and wine pairings with Erretre Bianco
The Erretre Bianco of Winery Delleselve matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of ricotta and spinach lasagna, salmon and goat cheese quiche or samossa (india).
Details and technical informations about Winery Delleselve's Erretre Bianco.
Discover the grape variety: Arinto dos Açores
Vivid, mineral whites with a strong volcanic imprint, pale golden robe, tense palate, showing signature aromas of citrus (lemon), white flowers, white-fleshed fruits and remarkable saline marine nuances. Star of the Pico DOP and Biscoitos DOP on the basaltic soils of the volcanic islands of Pico and Terceira, representing the viticultural identity of the Atlantic archipelago. Portuguese white autochtone variety of the Azores, unrelated to continental Arinto.
Informations about the Winery Delleselve
The Winery Delleselve is one of of the world's greatest estates. It offers 7 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Crémant
AOC sparkling wine made by traditional method, with specific constraints in the regions of Alsace, Bordeaux, Burgundy, Die, Jura, Limoux and the Loire Valley, as well as in Luxembourg.
