Winery Giorno NuovoBianco Secco
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 Bianco Secco from the Winery Giorno Nuovo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianco Secco of Winery Giorno Nuovo in the region of Veneto is a powerful.
Food and wine pairings with Bianco Secco
Pairings that work perfectly with Bianco Secco
Original food and wine pairings with Bianco Secco
The Bianco Secco of Winery Giorno Nuovo matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pork sautéed with chinese noodles, paella from an old spanish grandmother... or avocado, tomato and sheep's tomato salad.
Details and technical informations about Winery Giorno Nuovo's Bianco Secco.
Discover the grape variety: Corvina
Its precise origin is unknown, it has been cultivated for a very long time in northern Italy. It can be found in Switzerland, Australia, Argentina, ... in France it is almost unknown. It should not be confused with the Corvinone, another Italian grape variety. It should be noted that the Corvina is related to the Rondinella and the Refosco dal Peduncolo rosso.
Last vintages of this wine
The best vintages of Bianco Secco from Winery Giorno Nuovo are 2016, 0
Informations about the Winery Giorno Nuovo
The Winery Giorno Nuovo is one of of the world's greatest estates. It offers 9 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.
