Winery Padre PioAlchimia Chardonnay
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Alchimia Chardonnay from the Winery Padre Pio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alchimia Chardonnay of Winery Padre Pio in the region of Puglia is a powerful.
Food and wine pairings with Alchimia Chardonnay
Pairings that work perfectly with Alchimia Chardonnay
Original food and wine pairings with Alchimia Chardonnay
The Alchimia Chardonnay of Winery Padre Pio matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of lobster in court-bouillon, zucchini and goat cheese quiche or baked chestnuts.
Details and technical informations about Winery Padre Pio's Alchimia Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Winery Padre Pio
The Winery Padre Pio is one of of the world's greatest estates. It offers 16 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
