
Winery FantinelAdria Bianco
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.

Taste structure of the Adria Bianco from the Winery Fantinel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Adria Bianco of Winery Fantinel in the region of Friuli-Venezia Giulia is a powerful.
Food and wine pairings with Adria Bianco
Pairings that work perfectly with Adria Bianco
Original food and wine pairings with Adria Bianco
The Adria Bianco of Winery Fantinel matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of tagliatelle with shrimps, carri of shrimps with chillies or vegetable flan.
Details and technical informations about Winery Fantinel's Adria Bianco.
Discover the grape variety: Danlas
Simple and fresh dry whites, pale golden colour, supple mouth with preserved acidity, with understated aromas of citrus and southern white flowers. Early-ripening and productive. Grown in small quantities in southern France, occasionally used in southern blends. French white grape bred in 1958 in Montpellier by Paul Truel (Chasselas x Ugni Blanc).
Last vintages of this wine
The best vintages of Adria Bianco from Winery Fantinel are 1969, 0
Informations about the Winery Fantinel
The Winery Fantinel is one of of the world's great estates. It offers 81 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Italian benchmark of great whites of elegance and minerality. Emblematic Friulano with notes of fresh almond, pear and white flowers, taut Ribolla Gialla, precise Pinot Grigio, lively Sauvignon and balanced Chardonnay. Rare sweet Picolit (DOCG), saline Malvasia Istriana. Rising reds: fruity spicy Refosco, more tannic Pignolo and Schioppettino.
The word of the wine: Physiological maturity
The stage of ripeness of the grape berry when it has reached an optimal weight and when the sugar and acidity levels have stabilized.














