Winery Italo CesconManzoni Bianco
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Manzoni Bianco from the Winery Italo Cescon
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Manzoni Bianco of Winery Italo Cescon in the region of Veneto is a powerful with a nice freshness.
Food and wine pairings with Manzoni Bianco
Pairings that work perfectly with Manzoni Bianco
Original food and wine pairings with Manzoni Bianco
The Manzoni Bianco of Winery Italo Cescon matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of macaroni and cheese gratin, phad thai (thai style fried noodles) or jack be little (mini pumpkin) egg casserole.
Details and technical informations about Winery Italo Cescon's Manzoni Bianco.
Discover the grape variety: Alval
Intraspecific crossing obtained in 1958 between the dabouki and the Alphonse Lavallée, registered in the Official Catalogue of table and wine grape varieties (double end) list A1.
Last vintages of this wine
The best vintages of Manzoni Bianco from Winery Italo Cescon are 0, 2017, 2018
Informations about the Winery Italo Cescon
The Winery Italo Cescon is one of of the world's great estates. It offers 58 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
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.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
