Winery Donato GiangirolamiCardito
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 Cardito from the Winery Donato Giangirolami
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cardito of Winery Donato Giangirolami in the region of Lazio is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Cardito of Winery Donato Giangirolami in the region of Lazio often reveals types of flavors of earth, microbio or vegetal and sometimes also flavors of oak, tree fruit or spices.
Food and wine pairings with Cardito
Pairings that work perfectly with Cardito
Original food and wine pairings with Cardito
The Cardito of Winery Donato Giangirolami matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with courgettes and italian ham, zucchini quiche or cake with olives and bacon.
Details and technical informations about Winery Donato Giangirolami's Cardito.
Discover the grape variety: Tressailler
According to published genetic analyses, it is the result of a cross between Pinot Blanc and Gouais Blanc, which is registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Cardito from Winery Donato Giangirolami are 2016, 2018, 2015, 2013 and 0.
Informations about the Winery Donato Giangirolami
The Winery Donato Giangirolami is one of of the world's greatest estates. It offers 13 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
