Winery Santa LuciaFalanghina
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 Falanghina from the Winery Santa Lucia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Falanghina of Winery Santa Lucia in the region of Lazio is a powerful with a nice freshness.
Food and wine pairings with Falanghina
Pairings that work perfectly with Falanghina
Original food and wine pairings with Falanghina
The Falanghina of Winery Santa Lucia matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta gratin with courgettes and ham, zucchini quiche or basil and cherry tomato clafoutis.
Details and technical informations about Winery Santa Lucia's Falanghina.
Discover the grape variety: Aidani
This grape variety has been cultivated in Greece for a very long time - most often at high altitudes - more specifically in the Cyclades islands, the island of Rhodes, Crete, etc. and is practically unknown in other wine-producing countries, including France. We can meet the black aidani or mavro, very rare, it has however no link with the white or aspro.
Last vintages of this wine
The best vintages of Falanghina from Winery Santa Lucia are 0
Informations about the Winery Santa Lucia
The Winery Santa Lucia is one of of the world's great estates. It offers 20 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
