Winery Luca FrancesconiJosef Guadalupe Bianco
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Josef Guadalupe Bianco from the Winery Luca Francesconi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Josef Guadalupe Bianco of Winery Luca Francesconi in the region of Lombardie is a powerful with a nice freshness.
Food and wine pairings with Josef Guadalupe Bianco
Pairings that work perfectly with Josef Guadalupe Bianco
Original food and wine pairings with Josef Guadalupe Bianco
The Josef Guadalupe Bianco of Winery Luca Francesconi matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of fish with tamarind, chicken chop suey or savoyard crust or cheese crust.
Details and technical informations about Winery Luca Francesconi's Josef Guadalupe Bianco.
Discover the grape variety: Cabernet-Carbon
An interspecific cross between Cabernet Sauvignon and Bronner made in 1983 by Norbert Becker of the Freiburg Research Institute in Germany. It can be found in Germany, the Netherlands, Belgium, Switzerland, Italy, Romania, ... little known in France.
Informations about the Winery Luca Francesconi
The Winery Luca Francesconi is one of of the world's greatest estates. It offers 4 wines for sale in the of Lombardie to come and discover on site or to buy online.
The wine region of Lombardie
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
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The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.