Winery RizziStërbu Bianco
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Stërbu Bianco from the Winery Rizzi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Stërbu Bianco of Winery Rizzi in the region of Veneto is a powerful with a nice freshness.
Food and wine pairings with Stërbu Bianco
Pairings that work perfectly with Stërbu Bianco
Original food and wine pairings with Stërbu Bianco
The Stërbu Bianco of Winery Rizzi matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with mushroom sauce, shrimp and chorizo risotto or asparagus and comté cake.
Details and technical informations about Winery Rizzi's Stërbu Bianco.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Stërbu Bianco from Winery Rizzi are 0, 2018
Informations about the Winery Rizzi
The Winery Rizzi is one of of the world's greatest estates. It offers 4 wines for sale in the of Veneto to come and discover on site or to buy online.
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: 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.
