Winery PaternosterBiancorte
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 Biancorte from the Winery Paternoster
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Biancorte of Winery Paternoster in the region of Basilicata is a powerful.
Food and wine pairings with Biancorte
Pairings that work perfectly with Biancorte
Original food and wine pairings with Biancorte
The Biancorte of Winery Paternoster matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of marco polo salad, cream and tuna quiche or mini burgers.
Details and technical informations about Winery Paternoster's Biancorte.
Discover the grape variety: Tinta da Madeira
Portuguese, more precisely from the island of Madeira where it is still the most cultivated. It can be found in the United States (California), in Spain, etc. In France, it is practically unknown. Its parents are Grenache and Pinot Noir, an intraspecific cross obtained over two hundred years ago. It should be noted that this variety is the father of the egiodola.
Last vintages of this wine
The best vintages of Biancorte from Winery Paternoster are 0
Informations about the Winery Paternoster
The Winery Paternoster is one of of the world's great estates. It offers 18 wines for sale in the of Basilicata to come and discover on site or to buy online.
The wine region of Basilicata
Basilicata, in Southern Italy, is a region whose name rarely appears in wine circles. It is best known for its red wines made from the Aglianico grape, and in particular for the Aglianico del Vulture appellation. It has only four DOCs, which collectively cover only two of every 100 bottles produced here. The remaining 98% is sold under IGT or, more likely, Vino da Tavola.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
