Winery Filanda de BoronDedit Bianco
White wine
This wine generally goes well with
Details and technical informations about Winery Filanda de Boron's Dedit Bianco.
Discover the grape variety: Thompson seedless
Most certainly finding its first origins in Persia, today Iran. It is registered in the Official Catalogue of table grape varieties list A1. Note that the variety gora chirine, also finding its first origins in Iran (Azerbaijan), is a mutation of the Sultanine, its berries of white or pink color being slightly larger.
Last vintages of this wine
The best vintages of Dedit Bianco from Winery Filanda de Boron are 2016, 2015, 2013, 0 and 2017.
Informations about the Winery Filanda de Boron
The Winery Filanda de Boron is one of of the world's greatest estates. It offers 3 wines for sale in the of Trento to come and discover on site or to buy online.
The wine region of Trento
The wine region of Trento is located in the region of Trentin-Haut-Adige of Italy. Wineries and vineyards like the Domaine Ferrari or the Domaine Ferrari produce mainly wines sparkling, red and white. The most planted grape varieties in the region of Trento are Chardonnay, Pinot noir and Gewurztraminer, they are then used in wines in blends or as a single variety. On the nose of Trento often reveals types of flavors of cream, pastry or honeysuckle and sometimes also flavors of mushroom, chocolate or beeswax.
The wine region of Trentino-Alto-Adige
Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
