Winery Do.t.e.Skinphony
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 Skinphony from the Winery Do.t.e.
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Skinphony of Winery Do.t.e. in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Skinphony
Pairings that work perfectly with Skinphony
Original food and wine pairings with Skinphony
The Skinphony of Winery Do.t.e. matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with goat cheese, thyme and bacon, tuna, pepper and tomato quiche or lili's gressins.
Details and technical informations about Winery Do.t.e.'s Skinphony.
Discover the grape variety: Viognier
White Viognier is a grape variety that originated in France (Rhone Valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Informations about the Winery Do.t.e.
The Winery Do.t.e. is one of of the world's greatest estates. It offers 12 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
