Winery Col BrunaDelle venezie Pinot Bianco
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Delle venezie Pinot Bianco from the Winery Col Bruna
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Delle venezie Pinot Bianco of Winery Col Bruna in the region of Veneto is a with a nice freshness.
Food and wine pairings with Delle venezie Pinot Bianco
Pairings that work perfectly with Delle venezie Pinot Bianco
Original food and wine pairings with Delle venezie Pinot Bianco
The Delle venezie Pinot Bianco of Winery Col Bruna matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of sea bass wrapped in salt crust, shrimp in red sauce or reblochon tartiflette.
Details and technical informations about Winery Col Bruna's Delle venezie Pinot Bianco.
Discover the grape variety: Pinot blanc
Round, supple whites with a soft palate, showing discreet aromas of apple, pear, fresh almond, white flowers and brioche notes. Moderate acidity, light finish. Star of Crémant d'Alsace (fine, taut sparkling) and base of Edelzwicker. Grown in Germany (Weissburgunder, Baden-Württemberg), northern Italy (Pinot Bianco, Alto Adige), Austria and Luxembourg. A white mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Delle venezie Pinot Bianco from Winery Col Bruna are 0
Informations about the Winery Col Bruna
The Winery Col Bruna is one of of the world's greatest estates. It offers 4 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
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.
