Winery GuidiCol di Vento Chardonnay
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Col di Vento Chardonnay from the Winery Guidi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Col di Vento Chardonnay of Winery Guidi in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Col di Vento Chardonnay
Pairings that work perfectly with Col di Vento Chardonnay
Original food and wine pairings with Col di Vento Chardonnay
The Col di Vento Chardonnay of Winery Guidi matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with summer vegetables, cream and tuna quiche or black tapenade.
Details and technical informations about Winery Guidi's Col di Vento Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Col di Vento Chardonnay from Winery Guidi are 0, 2018
Informations about the Winery Guidi
The Winery Guidi is one of of the world's great estates. It offers 23 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
