Winery FedericiTiberis Bianco
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 Tiberis Bianco from the Winery Federici
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tiberis Bianco of Winery Federici in the region of Lazio is a with a nice freshness.
Food and wine pairings with Tiberis Bianco
Pairings that work perfectly with Tiberis Bianco
Original food and wine pairings with Tiberis Bianco
The Tiberis Bianco of Winery Federici matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with tuna and tomato sauce, broccoli and blue cheese quiche without pastry or dried tomato, feta and green olive cake.
Details and technical informations about Winery Federici's Tiberis Bianco.
Discover the grape variety: Aléatico
Aleatico noir is a grape variety originating from Italy. 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-sized bunches and medium-sized grapes. Aléatico noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Federici
The Winery Federici is one of of the world's great 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
