Winery Isnardi Ernesto - Criminale Bianco

Winery Isnardi ErnestoCriminale Bianco

The Criminale Bianco of Winery Isnardi Ernesto is a wine from the region of Piedmont.
This wine generally goes well with
The Criminale Bianco of the Winery Isnardi Ernesto is in the top 0 of wines of Piedmont.

Details and technical informations about Winery Isnardi Ernesto's Criminale Bianco.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Cayuga

Aromatic whites in dry and off-dry styles, with a pale golden hue, lively acidity and fruity aromas of apple, pear, muscat notes and floral hints. Cold and disease resistant. Grown in the north-eastern United States (New York, Finger Lakes), it adapts to continental wine climates and is used for dry and off-dry whites. American hybrid white grape obtained in 1972 by Cornell University, a cross of Seyval blanc × Schuyler.

Informations about the Winery Isnardi Ernesto

The winery offers 12 different wines.
Its wines get an average rating of 3.9.
It is in the top 10 of the best estates in the region
It is located in Piémont

The Winery Isnardi Ernesto is one of of the world's greatest estates. It offers 7 wines for sale in the of Piedmont to come and discover on site or to buy online.

Top wine Piedmont
In the top 150000 of of Italy wines
In the top 150 of of Piedmont wines
In the top 250000 of wines
In the top 800000 wines of the world

The wine region of Piedmont

Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.

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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