Winery La MaliosaSaturnia Bianco
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Saturnia Bianco from the Winery La Maliosa
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saturnia Bianco of Winery La Maliosa in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with Saturnia Bianco
Pairings that work perfectly with Saturnia Bianco
Original food and wine pairings with Saturnia Bianco
The Saturnia Bianco of Winery La Maliosa matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of one pot pasta with creamy chicken farfalle, nanie's diced ham quiche or ktipiti (greece).
Details and technical informations about Winery La Maliosa's Saturnia Bianco.
Discover the grape variety: Reichensteiner
Intraspecific crossing between the müller-thurgau and a variety resulting from the crossing (madeleine angevine x calabre blanc) obtained in Germany in 1939 by Heinrich Birk (1898-1973). It can be found in France (Alsace, etc.), Great Britain, the Netherlands, Germany, Belgium, Switzerland, New Zealand, etc.
Last vintages of this wine
The best vintages of Saturnia Bianco from Winery La Maliosa are 2018, 0, 2019
Informations about the Winery La Maliosa
The Winery La Maliosa is one of of the world's greatest estates. It offers 8 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
