Winery ErcolaniPecoragiola
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 Pecoragiola from the Winery Ercolani
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pecoragiola of Winery Ercolani in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Pecoragiola
Pairings that work perfectly with Pecoragiola
Original food and wine pairings with Pecoragiola
The Pecoragiola of Winery Ercolani matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of risotto of coquillettes with chorizo, zucchini quiche or prunes with bacon.
Details and technical informations about Winery Ercolani's Pecoragiola.
Discover the grape variety: Mondeuse
Mondeuse noir is a grape variety that originated in France (Savoie). 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 medium to large bunches, and medium sized grapes. Mondeuse noir can be found in many vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Languedoc & Roussillon, Loire Valley, Provence & Corsica, Rhône Valley, Beaujolais.
Last vintages of this wine
The best vintages of Pecoragiola from Winery Ercolani are 2015, 0
Informations about the Winery Ercolani
The Winery Ercolani is one of of the world's greatest estates. It offers 17 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: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
