Winery MicossiVerduzzo
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 Verduzzo from the Winery Micossi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Verduzzo of Winery Micossi in the region of Friuli-Venezia Giulia is a powerful.
Food and wine pairings with Verduzzo
Pairings that work perfectly with Verduzzo
Original food and wine pairings with Verduzzo
The Verduzzo of Winery Micossi matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pho soup, mie goreng or cheese fondue.
Details and technical informations about Winery Micossi's Verduzzo.
Discover the grape variety: Chinuri
Native to Georgia, it has been known for a long time, especially in the Kartli(e) region in the central part of the country, where it is still grown. It has long been appreciated as a table grape. Chinuri can also be found in Germany, Azerbaijan, Russia, Bulgaria, Slovenia, Romania, sometimes in China, and in France, where it is virtually unknown.
Informations about the Winery Micossi
The Winery Micossi is one of of the world's greatest estates. It offers 12 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Friuli-Venezia Giulia is an autonomous region in Italy, located in the extreme Northeast of the country, bordered by Austria and Slovenia to the north and east respectively. The eponymous wine region has four DOCGs, twelve DOCs and three PGIs and is best known for its white wine production. 77% of the region's wines are white, one of the highest proportions of any Italian region. The region's wines are distinctly different from other Italian wines in that they are made from non-traditional Grape varieties such as Sauvignon blanc, Riesling and Pinot blanc, as well as typically Italian varieties such as pinot gris and picolit.
The word of the wine: VDQS
Delimited wine of superior quality. A level of appellation (today, barely 1% of French production) which constitutes the ultimate step before the accession to the AOC.
