Winery La PalazzolaVerdello
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Verdello from the Winery La Palazzola
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Verdello of Winery La Palazzola in the region of Umbria is a with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Verdello
Pairings that work perfectly with Verdello
Original food and wine pairings with Verdello
The Verdello of Winery La Palazzola matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with vegetables, zucchini and goat cheese quiche or aperitif puff pastries (cheese matches, puff pastries with....
Details and technical informations about Winery La Palazzola's Verdello.
Discover the grape variety: Voltis
Wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified), resulting from an interspecific cross, obtained in 2002, between Villaris and Mtp 3159-2-12 (for the latter, one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.). Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.
Last vintages of this wine
The best vintages of Verdello from Winery La Palazzola are 0, 2014
Informations about the Winery La Palazzola
The Winery La Palazzola is one of of the world's great estates. It offers 27 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
