Winery GrifoDue Carri Bombino Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Due Carri Bombino Bianco from the Winery Grifo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Due Carri Bombino Bianco of Winery Grifo in the region of Puglia is a powerful.
Food and wine pairings with Due Carri Bombino Bianco
Pairings that work perfectly with Due Carri Bombino Bianco
Original food and wine pairings with Due Carri Bombino Bianco
The Due Carri Bombino Bianco of Winery Grifo matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of mussels with bleu de bresse, ham and comté quiche or seaweed tartar.
Details and technical informations about Winery Grifo's Due Carri Bombino Bianco.
Discover the grape variety: Viosinho
Structured, aromatic dry whites with a pale golden colour, an ample palate and preserved acidity, showing refined aromas of citrus (lemon, orange), white flowers (acacia, orange blossom), yellow fruits (pear, peach, apricot) and schistous mineral notes. Fine ageing and cellaring potential. An essential component of the great whites of Douro DOC and white Port. Indigenous Portuguese variety of the Douro and Trás-os-Montes, signature of north-eastern Portugal.
Informations about the Winery Grifo
The Winery Grifo is one of of the world's great estates. It offers 69 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
