Winery GavioliAstrone 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 Astrone Bianco from the Winery Gavioli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Astrone Bianco of Winery Gavioli in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Astrone Bianco
Pairings that work perfectly with Astrone Bianco
Original food and wine pairings with Astrone Bianco
The Astrone Bianco of Winery Gavioli matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pesto pasta salad, ham and comté quiche or baked tortilla.
Details and technical informations about Winery Gavioli's Astrone Bianco.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Winery Gavioli
The Winery Gavioli is one of of the world's great estates. It offers 27 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
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.
