Winery La SourceEnsemblo Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Ensemblo Bianco from the Winery La Source
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ensemblo Bianco of Winery La Source in the region of Valle d'Aosta is a powerful.
Food and wine pairings with Ensemblo Bianco
Pairings that work perfectly with Ensemblo Bianco
Original food and wine pairings with Ensemblo Bianco
The Ensemblo Bianco of Winery La Source matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of tuscan linguine, blanquette of monkfish and scallops or pizza mascarpone tomato ham comté.
Details and technical informations about Winery La Source's Ensemblo Bianco.
Discover the grape variety: Précoce Bousquet
The Précoce Bousquet blanc is a grape variety that originated in France (Tarn). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Precoce Bousquet blanc can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery La Source
The Winery La Source is one of of the world's great estates. It offers 12 wines for sale in the of Valle d'Aosta to come and discover on site or to buy online.
The wine region of Valle d'Aosta
Valle d'Aosta is the smallest and least populated region in Italy, only one-eighth the Size of neighbouring Piedmont. It covers a mountainous area in the far northwest of Italy, where the country's borders meet those of France and Switzerland. Despite the region's small size and low profile, a wide range of red and white wines are produced from a selection of native and introduced Grape varieties. The most important of these is Picotendro, the local form of Nebbiolo.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
