Winery GentiliniAspro Classic
White wine
This wine generally goes well with spicy food and sweet desserts.
The Aspro Classic of the Winery Gentilini is in the top 40 of wines of Cephalonia.
Food and wine pairings with Aspro Classic
Pairings that work perfectly with Aspro Classic
Original food and wine pairings with Aspro Classic
The Aspro Classic of Winery Gentilini matches generally quite well with dishes of spicy food or sweet desserts such as recipes of chicken on a bed of summer vegetables or gaufress and light.
Details and technical informations about Winery Gentilini's Aspro Classic.
Discover the grape variety: Enfariné Noir
Light, fruity reds with a clear ruby hue, smooth tannins and an airy palate with lively acidity; signature aromas of red fruits (cherry, raspberry), gentle spices and Jura floral notes. Airy style, best drunk young. Preserved for its heritage value, it survives in a few heritage plots in the Jura and Ain. Ancient native French black grape of the Jura and Bugey, formerly more widespread, now near-extinct.
Last vintages of this wine
The best vintages of Aspro Classic from Winery Gentilini are 2014, 0
Informations about the Winery Gentilini
The Winery Gentilini is one of of the world's greatest estates. It offers 18 wines for sale in the of Cephalonia to come and discover on site or to buy online.
The wine region of Cephalonia
PDO of Kefalonia (Ionian Islands, Greece) in the Omala valley and on calcareous slopes 300–800 m, the most mountainous island of the archipelago, cool marine breezes. Robola is the exclusive signature white king: dry and taut with citrus, green apple, white flowers, herbs and iodine-saline mineral touch, vibrant quenching acidity. Mavrodaphne intense in naturally sweet fortified red (fig, dried fruits, coffee), aromatic Muscat. Robola Cooperative founded 1982.
The wine region of Ionian Islands
Greek PGI of the Ionian Sea islands (Corfu, Cephalonia, Zakynthos, Ithaca, Lefkada, Kythira), temperate maritime climate. Robola of Cephalonia is the indigenous signature white — taut and mineral with bright citrus, lemon, green apple, white flowers and a flint-saline note from limestone altitude (Mount Ainos), brilliant acidity. Golden Muscat and Mavrodaphne as sweet fortified historical cuvées. Rare indigenous Vostilidi, Tsaousi and Zakynthino as complements.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
