Winery Marco CarpinetiCervinara Bianco
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
The Cervinara Bianco of the Winery Marco Carpineti is in the top 10 of wines of Lazio.
Taste structure of the Cervinara Bianco from the Winery Marco Carpineti
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cervinara Bianco of Winery Marco Carpineti in the region of Lazio is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Cervinara Bianco of Winery Marco Carpineti in the region of Lazio often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Cervinara Bianco
Pairings that work perfectly with Cervinara Bianco
Original food and wine pairings with Cervinara Bianco
The Cervinara Bianco of Winery Marco Carpineti matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of cannelloni chicken, pepper and mozzarella, quiche with bacon and gruyère cheese or sweet potato chips.
Details and technical informations about Winery Marco Carpineti's Cervinara Bianco.
Discover the grape variety: Brachet
Brachet noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Brachet noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Cervinara Bianco from Winery Marco Carpineti are 2016, 2015, 0, 2014 and 2013.
Informations about the Winery Marco Carpineti
The Winery Marco Carpineti is one of of the world's greatest estates. It offers 16 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
