Winery MargòFiero Bianco
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Fiero Bianco from the Winery Margò
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fiero Bianco of Winery Margò in the region of Umbria is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Fiero Bianco of Winery Margò in the region of Umbria often reveals types of flavors of non oak, earth or oak and sometimes also flavors of tree fruit, citrus fruit.
Food and wine pairings with Fiero Bianco
Pairings that work perfectly with Fiero Bianco
Original food and wine pairings with Fiero Bianco
The Fiero Bianco of Winery Margò matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with courgettes and italian ham, quiche with leeks and fresh salmon from flo or patatas bravas (fried potatoes with spicy tomato sauce).
Details and technical informations about Winery Margò's Fiero Bianco.
Discover the grape variety: Dawn seedless
Cross between the gold and the pearl obtained in the United States (California) by Harold P. Olmo and Albert T. Koyama. This variety is also known in Chile. - Synonymy: davis g4-36 (for all the synonyms of the varieties, click here!).
Last vintages of this wine
The best vintages of Fiero Bianco from Winery Margò are 2017, 2012, 2018, 2016 and 2014.
Informations about the Winery Margò
The Winery Margò is one of of the world's greatest estates. It offers 8 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
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.
