Winery ZoninLe Anfore Pinot Grigio
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, shellfish or mushrooms.
Taste structure of the Le Anfore Pinot Grigio from the Winery Zonin
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Anfore Pinot Grigio of Winery Zonin in the region of Vénétie is a .
Food and wine pairings with Le Anfore Pinot Grigio
Pairings that work perfectly with Le Anfore Pinot Grigio
Original food and wine pairings with Le Anfore Pinot Grigio
The Le Anfore Pinot Grigio of Winery Zonin matches generally quite well with dishes of shellfish, vegetarian or mushrooms such as recipes of mi sao, ham and comté quiche or chicken breast with curry and mushrooms.
Details and technical informations about Winery Zonin's Le Anfore Pinot Grigio.
Discover the grape variety: Acadie
Complex interspecific cross between 13 053 Seibel (7042 Seibel x 5409 Seibel) or cascade and 14 287 Seyve-Villard (6746 Seibel x Couderc 299-35) obtained in 1953 by Bradt Ollie A. at the Ontario Horticultural Research Institute (Canada). It can also be found in the United States and is almost unknown in France. From this same cross was born the veeblanc.
Informations about the Winery Zonin
The Winery Zonin is one of wineries to follow in Vénétie.. It offers 233 wines for sale in the of Vénétie to come and discover on site or to buy online.
The wine region of Vénétie
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
News related to this wine
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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.
