Winery GradizzoloBuriana Bianco
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Buriana Bianco from the Winery Gradizzolo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Buriana Bianco of Winery Gradizzolo in the region of Emilia-Romagna is a .
Food and wine pairings with Buriana Bianco
Pairings that work perfectly with Buriana Bianco
Original food and wine pairings with Buriana Bianco
The Buriana Bianco of Winery Gradizzolo matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of goat cheese and spinach lasagne, scupion (small cuttlefish) in hot sauce or comté cheese cake-flan.
Details and technical informations about Winery Gradizzolo's Buriana Bianco.
Discover the grape variety: Pinotin
Elegant, structured reds with a clear ruby hue, fine tannins and fresh acidity, with refined aromas of red fruits (cherry, raspberry, strawberry), undergrowth, soft spices and floral notes reminiscent of pinot noir. Disease-resistant interspecific variety, a locomotive of northern organic vineyards: Switzerland, Germany, Belgium and the UK. Swiss hybrid created in the 1990s by Valentin Blattner in Soyhières (pinot noir × resistant variety).
Last vintages of this wine
The best vintages of Buriana Bianco from Winery Gradizzolo are 0, 2018
Informations about the Winery Gradizzolo
The Winery Gradizzolo is one of of the world's greatest estates. It offers 15 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Dismantling
After devatting, the pomace is removed from the tank. If this operation is carried out manually, it is important to ventilate the vat well to avoid the risk of accidents due to the presence of carbon dioxide.
