Winery Gioia - Bio Bianco

Winery GioiaBio Bianco

The Bio Bianco of Winery Gioia is a wine from the region of Veneto.
This wine generally goes well with
The Bio Bianco of the Winery Gioia is in the top 0 of wines of Veneto.

Details and technical informations about Winery Gioia's Bio Bianco.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
14°
Allergens
Contains sulfites

Discover the grape variety: Rosé du Var

Lively, fruity rosés with a pale to bright pink colour, supple palate and preserved acidity, showing signature aromas of red fruits (strawberry, raspberry, cherry), flowers and Mediterranean notes. Airy Provençal profile, best drunk young. Preserved for its heritage value, it contributes to the rosé identity of Provençal viticulture among the ancient cultivars studied for their genetic interest. Rare French pink variety native to Provence, grown in confidential quantities in the Var.

Informations about the Winery Gioia

The winery offers 13 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Vénétie
Find the Winery Gioia on Facebook

The Winery Gioia is one of of the world's greatest estates. It offers 9 wines for sale in the of Veneto to come and discover on site or to buy online.

Top wine Veneto
In the top 200000 of of Italy wines
In the top 30000 of of Veneto wines
In the top 400000 of wines
In the top 1500000 wines of the world

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: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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