Winery FedericiNarciso Bellone
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 Narciso Bellone from the Winery Federici
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Narciso Bellone of Winery Federici in the region of Lazio is a powerful with a nice freshness.
Food and wine pairings with Narciso Bellone
Pairings that work perfectly with Narciso Bellone
Original food and wine pairings with Narciso Bellone
The Narciso Bellone of Winery Federici matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of mascarpone pasta with tomato sauce, tuna, pepper and tomato quiche or stuffed sea almonds with cream cheese.
Details and technical informations about Winery Federici's Narciso Bellone.
Discover the grape variety: Soreli
Interspecific cross between sauvignonasse and kozma 20-3 obtained in 2002 at the University and Institute of Applied Genetics of Udine (Italy), which is also the case for fleurtai. Two genes for resistance to mildew could be identified, no gene for powdery mildew.
Last vintages of this wine
The best vintages of Narciso Bellone from Winery Federici are 2018, 2016, 0, 2017 and 2019.
Informations about the Winery Federici
The Winery Federici is one of of the world's greatest estates. It offers 44 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: Stirring
In the traditional method, the operation aims to bring the deposits against the cork by the movement of the bottles placed on desks. The stirring can be manual or mechanical (using gyropalettes).
