Winery IorioBrjoso Bianco
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Brjoso Bianco from the Winery Iorio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Brjoso Bianco of Winery Iorio in the region of Campania is a .
Food and wine pairings with Brjoso Bianco
Pairings that work perfectly with Brjoso Bianco
Original food and wine pairings with Brjoso Bianco
The Brjoso Bianco of Winery Iorio matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of thai shrimp soup (tom yam goong), quiche with leeks and fresh salmon from flo or tuna rillettes with st moret.
Details and technical informations about Winery Iorio's Brjoso Bianco.
Discover the grape variety: Sémillon Gris
Structured and aromatic whites with a pale golden to amber colour, a full palate and signature aromas of yellow fruits (peach, apricot), honey, white flowers and candied notes. A singular Bordeaux profile. Extremely rare, preserved for its heritage value, it survives in a few Bordeaux plots and features in confidential artisan blends alongside classic Sémillon. Grey-skinned mutation of Sémillon, the autochthonous Bordeaux variety.
Informations about the Winery Iorio
The Winery Iorio is one of of the world's great estates. It offers 17 wines for sale in the of Campania to come and discover on site or to buy online.
The wine region of Campania
Cradle of southern Italy's great wines on volcanic soils. Majestic Aglianico in red: structured, deep and tannic with notes of black cherry, candied plum, leather and spices, sublimated in age-worthy Taurasi DOCG, the "Barolo of the south". Identity whites of Irpinia: opulent Fiano di Avellino (honey, hazelnut), mineral iodine Greco di Tufo, aromatic Falanghina (peach, flowers). Also supple Piedirosso.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
