Winery Gaetano d’AquinoGarganega - Pinot Grigio Blush
Pink wine
This wine generally goes well with poultry, veal or shellfish.
Food and wine pairings with Garganega - Pinot Grigio Blush
Pairings that work perfectly with Garganega - Pinot Grigio Blush
Original food and wine pairings with Garganega - Pinot Grigio Blush
The Garganega - Pinot Grigio Blush of Winery Gaetano d’Aquino matches generally quite well with dishes of veal, shellfish or poultry such as recipes of white wine fondue, express seafood spaghetti or stuffed artichoke.
Details and technical informations about Winery Gaetano d’Aquino's Garganega - Pinot Grigio Blush.
Discover the grape variety: Garganega
Very old vine cultivated in Italy, in Sicily it would carry the name of grecanico dorato and in Spain would be the malvasia mauresa... . It can be found in the United States, but in France it is almost unknown. It should be noted that its bunches resemble somewhat those of the ugni blanc or trebbiano toscano and it would be related to the verdicchio blanco.
Last vintages of this wine
The best vintages of Garganega - Pinot Grigio Blush from Winery Gaetano d’Aquino are 0
Informations about the Winery Gaetano d’Aquino
The Winery Gaetano d’Aquino is one of of the world's great estates. It offers 56 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
