Winery DonnachiaraEsoterico
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 Esoterico from the Winery Donnachiara
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Esoterico of Winery Donnachiara in the region of Campania is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Esoterico
Pairings that work perfectly with Esoterico
Original food and wine pairings with Esoterico
The Esoterico of Winery Donnachiara matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of lamb curry indian style, zucchini and goat cheese quiche or preparation of the green olives.
Details and technical informations about Winery Donnachiara's Esoterico.
Discover the grape variety: Grassen
Grassen noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Grassen noir can be found grown in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Esoterico from Winery Donnachiara are 2011, 0
Informations about the Winery Donnachiara
The Winery Donnachiara is one of of the world's greatest estates. It offers 20 wines for sale in the of Campania to come and discover on site or to buy online.
The wine region of Campania
Campania is a region that forms the "tibia" of the boot of Italy, and whose largest city is Naples. Its name comes from Campania felix, a Latin phrase meaning roughly "happy land". The region has strong historical links with wine and vineyards, dating back to the 12th century BC, and is one of the oldest wine regions in Italy. The considerable influence of ancient empires, including the Greeks, Romans and Byzantines, means that some of the varieties in this region are linked to historical legends.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
