Winery Liberto Degli Albinoni - Aglianico Cardinalizio

Winery Liberto Degli AlbinoniAglianico Cardinalizio

The Aglianico Cardinalizio of Winery Liberto Degli Albinoni is a wine from the region of Vino da Tavola.
This wine generally goes well with
The Aglianico Cardinalizio of the Winery Liberto Degli Albinoni is in the top 0 of wines of Vino da Tavola.

Details and technical informations about Winery Liberto Degli Albinoni's Aglianico Cardinalizio.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Jurançon blanc

Crisp, neutral dry whites with a pale colour, a supple palate and high acidity, showing simple aromas of white flowers, white fruits (apple), citrus and understated neutral notes. A productive style mainly destined for Armagnac distillation. Grown in Gascony in the South-West. Not to be confused with Jurançon AOC in Béarn (Gros Manseng, Petit Manseng, Courbu). Indigenous French variety of the South-West.

Informations about the Winery Liberto Degli Albinoni

The winery offers 5 different wines.
Its wines get an average rating of 3.1.
It is in the top 3 of the best estates in the region
It is located in Vino da Tavola

The Winery Liberto Degli Albinoni is one of of the world's greatest estates. It offers 4 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.

Top wine Vino da Tavola
In the top 200000 of of Italy wines
In the top 2000 of of Vino da Tavola wines
In the top 550000 of wines
In the top 1500000 wines of the world

The wine region of Vino da Tavola

The freest category of Italian wine, with no grape or zone constraint. All styles: bold reds based on Bordeaux grapes (Cabernet, Merlot), atypical blends, maker's cuvées outside DOC rules. Historic cradle of the "Super Tuscans" in the 1960s-80s (Sassicaia, Tignanello, Ornellaia) before the creation of IGT in 1992. Today dedicated to everyday wines or winemaker experiments.

The word of the wine: Thermoregulation

Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.

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