Winery GiolSesto Senso
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Sesto Senso from the Winery Giol
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sesto Senso of Winery Giol in the region of Veneto is a powerful.
Food and wine pairings with Sesto Senso
Pairings that work perfectly with Sesto Senso
Original food and wine pairings with Sesto Senso
The Sesto Senso of Winery Giol matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of spaghetti neapolitan style, stuffed squid or farfalle à la montagnarde.
Details and technical informations about Winery Giol's Sesto Senso.
Discover the grape variety: Bronner
An interspecific cross between merzling and rondo obtained in 1975 by Norbert Becker of the Freiburg Research Institute in Germany. It has the particularity of having only one gene for resistance to mildew and powdery mildew. However, the I.N.R.A. Bordeaux Sciences Agro has since noted a loss of efficiency on mildew due to a bypass. It can be found in Denmark, the Netherlands, Germany, Belgium, Italy, England, etc. It is not very widespread today and is almost unknown in France. It should not be confused with another variety of the same name, which comes from a Pinot Blanc seedling, also obtained in Germany by Johann Philipp Bronner.
Last vintages of this wine
The best vintages of Sesto Senso from Winery Giol are 2016, 0
Informations about the Winery Giol
The Winery Giol is one of of the world's great estates. It offers 37 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
