Winery ParaschosAmphoreus Ribolla Gialla
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 Amphoreus Ribolla Gialla from the Winery Paraschos
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amphoreus Ribolla Gialla of Winery Paraschos in the region of Campania is a powerful with a nice freshness.
Food and wine pairings with Amphoreus Ribolla Gialla
Pairings that work perfectly with Amphoreus Ribolla Gialla
Original food and wine pairings with Amphoreus Ribolla Gialla
The Amphoreus Ribolla Gialla of Winery Paraschos matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta gratin milanese style, marmite dieppoise or pork terrine with beaufort cheese.
Details and technical informations about Winery Paraschos's Amphoreus Ribolla Gialla.
Discover the grape variety: Ribolla gialla
Lively, taut whites with firm acidity and a slender mouth, featuring aromas of citrus, green apple, white flowers, fresh herbs and chalky mineral notes. Often vinified with skin maceration (orange wine), developing amber hues of dried fruits, honey, tannins and oxidative complexity. Signature of great Friulian whites (Collio DOC, Colli Orientali del Friuli DOC) and Slovenia under the name Rebula (Brda). Native Friulian grape.
Last vintages of this wine
The best vintages of Amphoreus Ribolla Gialla from Winery Paraschos are 2015, 0, 2011
Informations about the Winery Paraschos
The Winery Paraschos is one of of the world's great estates. It offers 21 wines for sale in the of Campania to come and discover on site or to buy online.
The wine region of Campania
Cradle of southern Italy's great wines on volcanic soils. Majestic Aglianico in red: structured, deep and tannic with notes of black cherry, candied plum, leather and spices, sublimated in age-worthy Taurasi DOCG, the "Barolo of the south". Identity whites of Irpinia: opulent Fiano di Avellino (honey, hazelnut), mineral iodine Greco di Tufo, aromatic Falanghina (peach, flowers). Also supple Piedirosso.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
