Winery NasiniRiave 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 Riave Bianco of the Winery Nasini is in the top 80 of wines of Tuscany.
Taste structure of the Riave Bianco from the Winery Nasini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riave Bianco of Winery Nasini in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Riave Bianco
Pairings that work perfectly with Riave Bianco
Original food and wine pairings with Riave Bianco
The Riave Bianco of Winery Nasini matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti all 'amatriciana, nanie's diced ham quiche or peach and tuna verrine.
Details and technical informations about Winery Nasini's Riave Bianco.
Discover the grape variety: Bargine
Simple, fresh dry whites with a pale golden robe, a supple palate with moderate acidity, and undemonstrative aromas of citrus and white flowers. Rustic, discreet profile. Preserved in a few ampelographic collections, Bargine is an ancient heritage variety with virtually no commercial presence, studied mainly for its genetic interest.
Informations about the Winery Nasini
The Winery Nasini is one of of the world's greatest estates. It offers 4 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Red winemaking
Transformation of grapes into must and wine under the effect of alcoholic fermentation. The vinification of red wines takes place in several stages: destemming, crushing, alcoholic fermentation, vatting, running off and maturing.
