Winery Fattoria di RendolaBianco Oro
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 Bianco Oro from the Winery Fattoria di Rendola
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianco Oro of Winery Fattoria di Rendola in the region of Toscane is a with a nice freshness.
Food and wine pairings with Bianco Oro
Pairings that work perfectly with Bianco Oro
Original food and wine pairings with Bianco Oro
The Bianco Oro of Winery Fattoria di Rendola matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of fettuccine with cream and cheese, quiche without pastry or fried onions.
Details and technical informations about Winery Fattoria di Rendola's Bianco Oro.
Discover the grape variety: Vidoc
A wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified) resulting from an interspecific cross between Mtp 3082-1-42 (one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.) and Regent. The parents of Artaban are the same. Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.
Informations about the Winery Fattoria di Rendola
The Winery Fattoria di Rendola is one of of the world's greatest estates. It offers 7 wines for sale in the of Toscane to come and discover on site or to buy online.
The wine region of Toscane
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.
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The word of the wine: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
