Winery IndigenoGiara
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 Giara from the Winery Indigeno
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Giara of Winery Indigeno in the region of Abruzzo is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Giara of Winery Indigeno in the region of Abruzzo often reveals types of flavors of earth.
Food and wine pairings with Giara
Pairings that work perfectly with Giara
Original food and wine pairings with Giara
The Giara of Winery Indigeno matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of quiche with mixed vegetables, quiche without pastry or cheese gougères.
Details and technical informations about Winery Indigeno's Giara.
Discover the grape variety: Blanqueiron
Blanqueiron blanc is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Blanqueiron blanc is found in the vineyards of Provence and Corsica.
Last vintages of this wine
The best vintages of Giara from Winery Indigeno are 2017, 0
Informations about the Winery Indigeno
The Winery Indigeno is one of of the world's greatest estates. It offers 19 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Abruzzo is an Italian wine region located on the eastern (Adriatic) coast. Its immediate neighbors in CentralItaly are Marche to the North, Lazio to the west and southwest and Molise to the southeast. Abruzzo has one DOCG - Montepulciano d'Abruzzo Colline Teramane - and three DOC wine appellations. The reds and Cerasuolo d'Abruzzo and Montepulciano d'Abruzzo, as well as the white wine appellation Trebbiano d'Abruzzo are the most notable, followed by the lesser-known Controguerra.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
