
Winery Le SpineePinot Grigio
In the mouth this white wine is a .
This wine generally goes well with vegetarian, shellfish or mushrooms.

Taste structure of the Pinot Grigio from the Winery Le Spinee
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Grigio of Winery Le Spinee in the region of Veneto is a .
Food and wine pairings with Pinot Grigio
Pairings that work perfectly with Pinot Grigio
Original food and wine pairings with Pinot Grigio
The Pinot Grigio of Winery Le Spinee matches generally quite well with dishes of shellfish, vegetarian or mushrooms such as recipes of curried mouclade à la charentaise, quiche lorraine or pork roll in a casserole.
Details and technical informations about Winery Le Spinee's Pinot Grigio.
Discover the grape variety: Chenin
Exceptionally versatile whites: crisp mineral dry, honeyed medium-sweet, concentrated botrytised sweet or fine sparkling; pale golden to amber robe, ample palate with beautiful preserved acidity, with signature aromas of yellow fruits (quince, apple), honey, white flowers (acacia) and tuffeau notes. Star of Vouvray, Savennières, Coteaux du Layon, Quarts-de-Chaume and Crémant de Loire. Emblematic white variety of the Loire, originally from Anjou; also South Africa's star.
Last vintages of this wine
The best vintages of Pinot Grigio from Winery Le Spinee are 0
Informations about the Winery Le Spinee
The Winery Le Spinee is one of of the world's great estates. It offers 18 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Polyphenols
Substance contained essentially in the skin of the grape. The main ones are anthocyanins, which give red wines their colour and tannins.














