Winery Podere PisaniBianco Veronese
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Bianco Veronese from the Winery Podere Pisani
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianco Veronese of Winery Podere Pisani in the region of Veneto is a powerful.
Food and wine pairings with Bianco Veronese
Pairings that work perfectly with Bianco Veronese
Original food and wine pairings with Bianco Veronese
The Bianco Veronese of Winery Podere Pisani matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with walnuts and treviso red salad, violet omelette or country-style sausage.
Details and technical informations about Winery Podere Pisani's Bianco Veronese.
Discover the grape variety: Garganega
Very old vine cultivated in Italy, in Sicily it would carry the name of grecanico dorato and in Spain would be the malvasia mauresa... . It can be found in the United States, but in France it is almost unknown. It should be noted that its bunches resemble somewhat those of the ugni blanc or trebbiano toscano and it would be related to the verdicchio blanco.
Informations about the Winery Podere Pisani
The Winery Podere Pisani is one of of the world's greatest estates. It offers 4 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
