Winery Laronchi ViniFra Giulivo Bianco
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Fra Giulivo Bianco from the Winery Laronchi Vini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fra Giulivo Bianco of Winery Laronchi Vini in the region of Veneto is a powerful with a nice freshness.
Food and wine pairings with Fra Giulivo Bianco
Pairings that work perfectly with Fra Giulivo Bianco
Original food and wine pairings with Fra Giulivo Bianco
The Fra Giulivo Bianco of Winery Laronchi Vini matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of macaroni and cheese gratin, phad thai (thai style fried noodles) or cold vegetable cake.
Details and technical informations about Winery Laronchi Vini's Fra Giulivo Bianco.
Discover the grape variety: Heroldrebe
Intraspecific crossing obtained in Germany in 1929 by August Karl Herold (1902-1973) between the blue Portuguese and the limberger. This variety can still be found in Germany, South Africa, etc. In France, it is practically unknown.
Last vintages of this wine
The best vintages of Fra Giulivo Bianco from Winery Laronchi Vini are 0
Informations about the Winery Laronchi Vini
The Winery Laronchi Vini is one of of the world's great estates. It offers 47 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
