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 spaghetti with shrimp and cream, blanquette of monkfish and scallops or morteau sausage with brioche.
Details and technical informations about Winery Podere Pisani's Bianco Veronese.
Discover the grape variety: Garganega
Structured, aromatic whites with a round palate and fresh acidity, with aromas of fresh almond, white flowers, yellow apple, pear, citrus and volcanic mineral notes. Typical bitter almond finish. Made as noble dry whites (Soave Classico DOC, Soave Superiore DOCG) and sumptuous passito dessert wines (Recioto di Soave DOCG). Also in Gambellara DOC. Native Venetian variety from the volcanic hills south-east of Verona.
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
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Downy mildew
Disease of the vine due to a fungus. Downy mildew is formidable because it attacks all the organs, from the stem to the grapes, including the leaves, in depth. It was against it that the famous copper and lime-based Bordeaux mixture was developed.
