Winery GalassoFeronia 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 Feronia Bianco from the Winery Galasso
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Feronia Bianco of Winery Galasso in the region of Abruzzo is a with a nice freshness.
Food and wine pairings with Feronia Bianco
Pairings that work perfectly with Feronia Bianco
Original food and wine pairings with Feronia Bianco
The Feronia Bianco of Winery Galasso matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of eggplant lasagna, quiche with leeks and fresh salmon from flo or samossa (india).
Details and technical informations about Winery Galasso's Feronia Bianco.
Discover the grape variety: Ignéa
Intraspecific cross between Delizia di Vaprio (46A Pirovano) and Angelo Pirovano ( 2 Pirovano) obtained in Italy by Angelo Pirovano. This variety is registered in the Official Catalogue of table grape varieties, list A1.
Last vintages of this wine
The best vintages of Feronia Bianco from Winery Galasso are 0
Informations about the Winery Galasso
The Winery Galasso is one of of the world's great estates. It offers 54 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Abruzzo is an Italian wine region located on the eastern (Adriatic) coast. Its immediate neighbors in CentralItaly are Marche to the North, Lazio to the west and southwest and Molise to the southeast. Abruzzo has one DOCG - Montepulciano d'Abruzzo Colline Teramane - and three DOC wine appellations. The reds and Cerasuolo d'Abruzzo and Montepulciano d'Abruzzo, as well as the white wine appellation Trebbiano d'Abruzzo are the most notable, followed by the lesser-known Controguerra.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
