Winery GaggioliPignoletto Superiore
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 Pignoletto Superiore from the Winery Gaggioli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pignoletto Superiore of Winery Gaggioli in the region of Emilia-Romagna is a with a nice freshness.
Food and wine pairings with Pignoletto Superiore
Pairings that work perfectly with Pignoletto Superiore
Original food and wine pairings with Pignoletto Superiore
The Pignoletto Superiore of Winery Gaggioli matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of fideuà (paella with pasta and fish), quiche without pastry, courgette and blue cheese or avocado verrine and quick.
Details and technical informations about Winery Gaggioli's Pignoletto Superiore.
Discover the grape variety: Vijiriega
Lively and aromatic dry whites with a pale golden robe, a slender palate and sharp acidity, with signature aromas of citrus (lime), white flowers, aromatic herbs and saline volcanic island notes. A very characteristic Atlantic thirst-quenching profile. A traditional component of Canarian DOC whites (Tenerife, La Palma), contributing to the Atlantic viticultural identity of the Canary Islands. Native Spanish white grape of the Canary Islands, with fine island character.
Last vintages of this wine
The best vintages of Pignoletto Superiore from Winery Gaggioli are 2014, 2015, 0, 2016 and 2013.
Informations about the Winery Gaggioli
The Winery Gaggioli is one of of the world's greatest estates. It offers 25 wines for sale in the of Colli Bolognesi to come and discover on site or to buy online.
The wine region of Colli Bolognesi
Emilia-Romagna DOC on the hills south and west of Bologna. Signature native Pignoletto white: lively and floral with hallmark notes of green apple, citrus, white flowers, fresh herbs and an almond touch, taut and refreshing palate — often frizzante sparkling, the Bolognese aperitif. Also zesty Sauvignon, ample Chardonnay. Reds: juicy Barbera (cherry, plum), firm Cabernet, supple Merlot, accessible Sangiovese.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
