Winery Jasci & MarchesaniBianco
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 Bianco from the Winery Jasci & Marchesani
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianco of Winery Jasci & Marchesani in the region of Abruzzo is a powerful.
Food and wine pairings with Bianco
Pairings that work perfectly with Bianco
Original food and wine pairings with Bianco
The Bianco of Winery Jasci & Marchesani matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of scallops on a bed of leeks, cream and tuna quiche or autumn verrine.
Details and technical informations about Winery Jasci & Marchesani's Bianco.
Discover the grape variety: Zilavka
Structured, vibrant age-worthy whites with a pale golden robe, tense palate with preserved acidity, showing signature aromas of green apple, citrus (lemon), white flowers and calcareous mineral notes. Taut Balkan profile. Star of Herzegovinian white wines, thrives on the limestone terroirs of the Neretva valley around Mostar. Autochtone white variety of Bosnia-Herzegovina and southern Croatia.
Informations about the Winery Jasci & Marchesani
The Winery Jasci & Marchesani is one of of the world's great estates. It offers 21 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Accessible, identity-driven Italian duo. Montepulciano d'Abruzzo as red: deep colour, intense aromas of black cherry, ripe plum, sweet spices and balsamic notes, round tannins and a gourmet finish, from everyday to age-worthy Riserva. Cerasuolo d'Abruzzo DOCG as a fleshy, fruity rosé (strawberry, pomegranate). Trebbiano d'Abruzzo as a straight white with citrus and white flowers, sublimated by a few cult producers (Valentini).
The word of the wine: Soft
Sweet wine containing between 30 and 50 grams of residual sugar. A sweet wine is made from very ripe grapes but without being affected by botrytis cinerea and without being raisined. This term can also be applied to a dry wine that is smooth and fat in the mouth.
