Winery OrsolaniBianchera
White wine
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 Bianchera from the Winery Orsolani
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianchera of Winery Orsolani in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Bianchera
Pairings that work perfectly with Bianchera
Original food and wine pairings with Bianchera
The Bianchera of Winery Orsolani matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pipe rigate bolognese sauce, monkfish tail with coconut milk and curry or buckwheat cake à la bretonne.
Details and technical informations about Winery Orsolani's Bianchera.
Discover the grape variety: Treixadura
Structured and aromatic dry whites with a pale golden robe, an ample palate and preserved acidity, with signature aromas of citrus (lemon, mandarin), white-fleshed fruits (pear, peach), white flowers (acacia) and Atlantic mineral notes. Fine quality potential. The star of the Ribeiro DO appellation, it defines the great dry Galician whites and contributes to the Rías Baixas DO. Native Galician white grape, identical to the Portuguese Trajadura.
Last vintages of this wine
The best vintages of Bianchera from Winery Orsolani are 2017, 2019, 2016, 0 and 2018.
Informations about the Winery Orsolani
The Winery Orsolani is one of of the world's greatest estates. It offers 24 wines for sale in the of Erbaluce di Caluso to come and discover on site or to buy online.
The wine region of Erbaluce di Caluso
Piedmontese DOCG of Canavese (~242 ha around Caluso), exclusive Erbaluce in three styles. Secco as crisp white: precise and mineral with green apple, citrus, white flowers, almond and alpine touch, lively palate. Metodo Classico Spumante as fine sparkling (brioche, citrus). Exceptional golden Passito (dried grapes, 36-48 months ageing): candied apricot, honey, hazelnut, roasted almond — among Italy's greatest passito.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
