Winery La TessitoraOro Verde Chardonnay
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 Oro Verde Chardonnay from the Winery La Tessitora
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Oro Verde Chardonnay of Winery La Tessitora in the region of Piedmont is a powerful.
Food and wine pairings with Oro Verde Chardonnay
Pairings that work perfectly with Oro Verde Chardonnay
Original food and wine pairings with Oro Verde Chardonnay
The Oro Verde Chardonnay of Winery La Tessitora matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with eggplant, parillade of fish and seafood or savoyard fondue with tomato.
Details and technical informations about Winery La Tessitora's Oro Verde Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Oro Verde Chardonnay from Winery La Tessitora are 0
Informations about the Winery La Tessitora
The Winery La Tessitora is one of of the world's greatest estates. It offers 9 wines for sale in the of Piedmont to come and discover on site or to buy online.
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: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
