Winery I PampiniCacchione Bellone
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Cacchione Bellone from the Winery I Pampini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cacchione Bellone of Winery I Pampini in the region of Lazio is a powerful with a nice freshness.
Food and wine pairings with Cacchione Bellone
Pairings that work perfectly with Cacchione Bellone
Original food and wine pairings with Cacchione Bellone
The Cacchione Bellone of Winery I Pampini matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of quiche with tartiflette, nanie's diced ham quiche or delicious moroccan fritters.
Details and technical informations about Winery I Pampini's Cacchione Bellone.
Discover the grape variety: Velteliner précoce
The early red rosé Velteliner is a grape variety originating from Italy. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. You can find Velteliner early red rosé in several vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Provence & Corsica, Rhone Valley, Loire Valley, Beaujolais.
Last vintages of this wine
The best vintages of Cacchione Bellone from Winery I Pampini are 0
Informations about the Winery I Pampini
The Winery I Pampini is one of of the world's greatest estates. It offers 9 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
