Winery SpadaforaLibeccio Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Libeccio Bianco from the Winery Spadafora
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Libeccio Bianco of Winery Spadafora in the region of Calabria is a powerful.
Food and wine pairings with Libeccio Bianco
Pairings that work perfectly with Libeccio Bianco
Original food and wine pairings with Libeccio Bianco
The Libeccio Bianco of Winery Spadafora matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimp marinade, leek, goat cheese and bacon quiche or cheese gougères.
Details and technical informations about Winery Spadafora's Libeccio Bianco.
Discover the grape variety: Garnacha
Generous, warm reds with an evolving ruby robe, smooth tannins and an ample palate, showing intense aromas of ripe red fruits (cherry, candied raspberry), garrigue, dry herbs, spices, liquorice and sun-drenched notes. Also in luscious rosés and sweet wines (Banyuls). Absolute star of Priorat DOQ, pillar of Rioja DOCa, Garnacha de Aragón, Campo de Borja DO, Calatayud DO and Châteauneuf-du-Pape AOC. Aragonese autochthonous variety, one of the most planted worldwide.
Informations about the Winery Spadafora
The Winery Spadafora is one of of the world's great estates. It offers 54 wines for sale in the of Calabria to come and discover on site or to buy online.
The wine region of Calabria
Italy's far south between the Ionian and Tyrrhenian seas, a millennia-old tradition (Greek "Oenotria"). Emblematic Gaglioppo (the "black prince"): sun-drenched reds with signature notes of black cherry, candied plum, garrigue, tobacco, spice and balsamic notes, firm tannins — peaking at Ciro DOC on the Ionian coast. Also fleshy Magliocco, dense Nerello, Greco Bianco in a fresh, almondy white, ample Mantonico. Hot Mediterranean climate, volcanic and clay-sandy soils.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
