Winery MaremmaltaCasa Rizzi Ansonica
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.
Taste structure of the Casa Rizzi Ansonica from the Winery Maremmalta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Casa Rizzi Ansonica of Winery Maremmalta in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Casa Rizzi Ansonica
Pairings that work perfectly with Casa Rizzi Ansonica
Original food and wine pairings with Casa Rizzi Ansonica
The Casa Rizzi Ansonica of Winery Maremmalta matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of capellini with vegetables, mushroom, bacon and gruyere quiche or mozzarella sticks.
Details and technical informations about Winery Maremmalta's Casa Rizzi Ansonica.
Discover the grape variety: Couderc 13
A direct producer hybrid obtained by Georges Couderc by crossing Vitis Lincecumii (Buckley) with 162-5 Couderc, the latter having 3/4 blood of Vinifera-Rupestris. Today, like most hybrids, it has practically disappeared. It can still be found in a mixture in very old vineyards, the photographs below were taken in the Ardèche, on the border with the Gard, north of Saint Ambroix.
Last vintages of this wine
The best vintages of Casa Rizzi Ansonica from Winery Maremmalta are 0
Informations about the Winery Maremmalta
The Winery Maremmalta is one of of the world's great estates. It offers 18 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
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.
