Winery Le ChiantigianeDuca Toscana Bianco
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 Duca Toscana Bianco from the Winery Le Chiantigiane
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Duca Toscana Bianco of Winery Le Chiantigiane in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Duca Toscana Bianco
Pairings that work perfectly with Duca Toscana Bianco
Original food and wine pairings with Duca Toscana Bianco
The Duca Toscana Bianco of Winery Le Chiantigiane matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of eggplant lasagna, tuna, pepper and tomato quiche or ktipiti (greece).
Details and technical informations about Winery Le Chiantigiane's Duca Toscana Bianco.
Discover the grape variety: Aglianico
A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.
Last vintages of this wine
The best vintages of Duca Toscana Bianco from Winery Le Chiantigiane are 0
Informations about the Winery Le Chiantigiane
The Winery Le Chiantigiane is one of of the world's great estates. It offers 89 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
