Winery Vignale di CeciliaCocài Bianco
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Cocài Bianco from the Winery Vignale di Cecilia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cocài Bianco of Winery Vignale di Cecilia in the region of Vénétie is a powerful.
Food and wine pairings with Cocài Bianco
Pairings that work perfectly with Cocài Bianco
Original food and wine pairings with Cocài Bianco
The Cocài Bianco of Winery Vignale di Cecilia matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with sausage, mussels with beer or savoyard fondue.
Details and technical informations about Winery Vignale di Cecilia's Cocài Bianco.
Discover the grape variety: Vignoles
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
Last vintages of this wine
The best vintages of Cocài Bianco from Winery Vignale di Cecilia are 2017, 2015, 2013, 2018 and 2016.
Informations about the Winery Vignale di Cecilia
The Winery Vignale di Cecilia is one of of the world's greatest estates. It offers 15 wines for sale in the of Vénétie to come and discover on site or to buy online.
The wine region of Vénétie
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
News related to this wine
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The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.