Winery Fattoria LavacchioPuro Bianco Frizzante Naturale
Sparkling wine
This wine generally goes well with pork, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Puro Bianco Frizzante Naturale of Winery Fattoria Lavacchio in the region of Tuscany often reveals types of flavors of microbio, tree fruit.
Food and wine pairings with Puro Bianco Frizzante Naturale
Pairings that work perfectly with Puro Bianco Frizzante Naturale
Original food and wine pairings with Puro Bianco Frizzante Naturale
The Puro Bianco Frizzante Naturale of Winery Fattoria Lavacchio matches generally quite well with dishes of beef, lamb or pork such as recipes of rosbeef casserole mamie, shoulder of lamb on a bed of potatoes or cabbage casserole.
Details and technical informations about Winery Fattoria Lavacchio's Puro Bianco Frizzante Naturale.
Discover the grape variety: Esther
Interspecific crossing between the white Villard (Seyve-Villard 12375) and the magarcsi csemege obtained in 1969 in Hungary by Sandor Szegedi. This hybrid, most often used as a table grape, has been little multiplied and is still of great interest to amateur gardeners. It can be found in Hungary, Germany, Austria, Switzerland, Slovenia, ... completely unknown in France.
Last vintages of this wine
The best vintages of Puro Bianco Frizzante Naturale from Winery Fattoria Lavacchio are 2019, 2018, 0, 2016
Informations about the Winery Fattoria Lavacchio
The Winery Fattoria Lavacchio is one of of the world's greatest estates. It offers 24 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
