Winery MasariAgnobianco
White wine
This wine is a blend of 2 varietals which are the Garganega and the Riesling.
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Agnobianco from the Winery Masari
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Agnobianco of Winery Masari in the region of Vénétie is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Agnobianco of Winery Masari in the region of Vénétie often reveals types of flavors of earth, tree fruit.
Food and wine pairings with Agnobianco
Pairings that work perfectly with Agnobianco
Original food and wine pairings with Agnobianco
The Agnobianco of Winery Masari matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of farfalle with gorgonzola, spanish paella or melt-in-the-mouth omelette with tomatoes, asparagus and comté.
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 Agnobianco from Winery Masari are 2013, 2016, 2015, 2018 and 2017.
Informations about the Winery Masari
The Winery Masari is one of of the world's greatest estates. It offers 13 wines for sale in the of Vénétie to come and discover on site or to buy online.
The wine region of Vénétie
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.
News related to this wine
The appellations of Bourgogne
Understand the hierarchy of Burgundy wine appellations in less than a minute! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #Bourgogne ...
What style should one expect from a good Chablis by Debra MEIBURG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In 80-second clip, Debra MEIBURG answers the question of an Internet user : what style should one expect from a good Chablis ? #Chablis #PureChablis ...
Geographical denomination: The first step towards the notion of terroir – Focus Bourgogne
We created this photomontage, to show you the landscapes and the different characteristics of the 14 geographical denominations of the Bourgogne appellation: Wine colors, grape varieties, soil specificities, surface area and production. You’ll become an expert on the Bourgogne appellation! Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/comp ...
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
