Winery ManaraStrinà Passito Bianco Veneto
Sweet wine
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Food and wine pairings with Strinà Passito Bianco Veneto
Pairings that work perfectly with Strinà Passito Bianco Veneto
Original food and wine pairings with Strinà Passito Bianco Veneto
The Strinà Passito Bianco Veneto of Winery Manara matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with neapolitan sauce and mushrooms, paella for dummies (simple and delicious) or salted king's cake with cauliflower.
Details and technical informations about Winery Manara's Strinà Passito Bianco Veneto.
Discover the grape variety: Garganega
Very old vine cultivated in Italy, in Sicily it would carry the name of grecanico dorato and in Spain would be the malvasia mauresa... . It can be found in the United States, but in France it is almost unknown. It should be noted that its bunches resemble somewhat those of the ugni blanc or trebbiano toscano and it would be related to the verdicchio blanco.
Last vintages of this wine
The best vintages of Strinà Passito Bianco Veneto from Winery Manara are 0
Informations about the Winery Manara
The Winery Manara is one of of the world's great estates. It offers 17 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Rebêche (champagne)
Must obtained in excess of the 2 550 litres authorised for a weight of 4 000 kilos of grapes. The first 2 050 litres constitute the cuvée and the next 500 litres the taille. The rebêche represents 1 to 3 % of the total volume and must be distilled or used to make ratafia.
