Winery Lomazzi & SarliGiràle Malvasia Bianca
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Giràle Malvasia Bianca from the Winery Lomazzi & Sarli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Giràle Malvasia Bianca of Winery Lomazzi & Sarli in the region of Puglia is a powerful.
Food and wine pairings with Giràle Malvasia Bianca
Pairings that work perfectly with Giràle Malvasia Bianca
Original food and wine pairings with Giràle Malvasia Bianca
The Giràle Malvasia Bianca of Winery Lomazzi & Sarli matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of salt and pepper shrimp, quiche without pastry or fresh vegetable dips and their sauces for the aperitif.
Details and technical informations about Winery Lomazzi & Sarli's Giràle Malvasia Bianca.
Discover the grape variety: Foglia tonda
A very old Italian grape variety, known in the south of Tuscany, in Umbria, ... in France, it is almost unknown. Foglia tonda is related to sangiovese or nielluccio from Corsica.
Informations about the Winery Lomazzi & Sarli
The Winery Lomazzi & Sarli is one of of the world's great estates. It offers 15 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
