
Winery Perini GiancarloCjasis Sauvignon Venezia Giulia
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 Cjasis Sauvignon Venezia Giulia from the Winery Perini Giancarlo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cjasis Sauvignon Venezia Giulia of Winery Perini Giancarlo in the region of Friuli-Venezia Giulia is a powerful with a nice freshness.
Food and wine pairings with Cjasis Sauvignon Venezia Giulia
Pairings that work perfectly with Cjasis Sauvignon Venezia Giulia
Original food and wine pairings with Cjasis Sauvignon Venezia Giulia
The Cjasis Sauvignon Venezia Giulia of Winery Perini Giancarlo matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with porcini mushrooms, linguine with squid ink and cockles or trio salad: cabbage, ham, comté.
Details and technical informations about Winery Perini Giancarlo's Cjasis Sauvignon Venezia Giulia.
Discover the grape variety: Picardan
Picardan is a white grape variety from Provence. Currently, this variety no longer exists. It is otherwise known as gallet blanc, grosse clairette, aragnan, papadoux or milhaud blanc. It is also called œillade blanche, but it has nothing to do with the œillade noire grape variety.Picardan has cottony buds and fairly large leaves. Its truncated cone-shaped bunches of grapes are tightly packed. The berries are smaller than those of Cinsault and are rather pinkish in colour when they reach maturity. Like Cinsault, Picardy is a late bloomer with a sweet, musky aroma. Vigorous, it is not too afraid of grey rot, but it is more sensitive to erinosis. Picardan is one of the grape varieties used in the Châteauneuf-du-Pape appellation. It gives a wine with a particular bouquet and when it is associated with other grape varieties such as mourvèdre or syrah. The rosé wine it produces is of good quality.
Last vintages of this wine
The best vintages of Cjasis Sauvignon Venezia Giulia from Winery Perini Giancarlo are 0
Informations about the Winery Perini Giancarlo
The Winery Perini Giancarlo is one of of the world's greatest estates. It offers 13 wines for sale in the of Venezia Giulia to come and discover on site or to buy online.
The wine region of Venezia Giulia
The wine region of Venezia Giulia is located in the region of Frioul-Vénétie Julienne of Italy. Wineries and vineyards like the Domaine Lis Neris or the Domaine Gravner produce mainly wines white, red and pink. The most planted grape varieties in the region of Venezia Giulia are Merlot, Cabernet-Sauvignon and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Venezia Giulia often reveals types of flavors of earth, wax or jasmine and sometimes also flavors of grass, asparagus or thyme.
The wine region of Friuli-Venezia Giulia
Friuli-Venezia Giulia is an autonomous region in Italy, located in the extreme Northeast of the country, bordered by Austria and Slovenia to the north and east respectively. The eponymous wine region has four DOCGs, twelve DOCs and three PGIs and is best known for its white wine production. 77% of the region's wines are white, one of the highest proportions of any Italian region. The region's wines are distinctly different from other Italian wines in that they are made from non-traditional Grape varieties such as Sauvignon blanc, Riesling and Pinot blanc, as well as typically Italian varieties such as pinot gris and picolit.
The word of the wine: Pinot meunier
Cultivated in the 19th century in all the northern vineyards, this black grape variety has largely regressed since. Very present in the Marne valley, it constitutes a third of the vineyards in Champagne, alongside pinot noir and chardonnay with which it is often blended. It brings roundness and red and yellow fruit aromas to champagnes. Pinot meunier is also the dominant grape variety in red and rosé wines in the Orleans AOC and the rare Touraine-Noble-Joué, a grey wine. Syn.: meunier.














