Winery Le FracceAgathòs
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 Agathòs from the Winery Le Fracce
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Agathòs of Winery Le Fracce in the region of Lombardia is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Agathòs
Pairings that work perfectly with Agathòs
Original food and wine pairings with Agathòs
The Agathòs of Winery Le Fracce matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of smoked salmon pasta gratin, penne with shrimp and zucchini or the michon at the county.
Details and technical informations about Winery Le Fracce's Agathòs.
Discover the grape variety: Pinot blanc
Round, supple whites with a soft palate, showing discreet aromas of apple, pear, fresh almond, white flowers and brioche notes. Moderate acidity, light finish. Star of Crémant d'Alsace (fine, taut sparkling) and base of Edelzwicker. Grown in Germany (Weissburgunder, Baden-Württemberg), northern Italy (Pinot Bianco, Alto Adige), Austria and Luxembourg. A white mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Agathòs from Winery Le Fracce are 2016, 2015, 0
Informations about the Winery Le Fracce
The Winery Le Fracce is one of of the world's greatest estates. It offers 16 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Alcohol content
Quantity of alcohol in wine and in all alcoholic beverages, expressed in degrees or as a percentage.
