Winery Marco BeltramoBeltramo Farima Sulle Bucce Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Beltramo Farima Sulle Bucce Bianco from the Winery Marco Beltramo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Beltramo Farima Sulle Bucce Bianco of Winery Marco Beltramo in the region of Piedmont is a powerful.
Food and wine pairings with Beltramo Farima Sulle Bucce Bianco
Pairings that work perfectly with Beltramo Farima Sulle Bucce Bianco
Original food and wine pairings with Beltramo Farima Sulle Bucce Bianco
The Beltramo Farima Sulle Bucce Bianco of Winery Marco Beltramo matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with ham, clams in white wine or comté cheese cake-flan.
Details and technical informations about Winery Marco Beltramo's Beltramo Farima Sulle Bucce Bianco.
Discover the grape variety: Cacaboué
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Last vintages of this wine
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Informations about the Winery Marco Beltramo
The Winery Marco Beltramo is one of of the world's greatest estates. It offers 3 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
