Winery Piana dei Castelli Follia Bianco
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
The Follia Bianco of the Winery Piana dei Castelli is in the top 40 of wines of Latium.
Taste structure of the Follia Bianco from the Winery Piana dei Castelli
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Light
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Bold
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Follia Bianco of Winery Piana dei Castelli in the region of Latium is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Follia Bianco of Winery Piana dei Castelli in the region of Latium often reveals types of flavors of oak, citrus fruit or tropical fruit.
Food and wine pairings with Follia Bianco
Pairings that work perfectly with Follia Bianco
Original food and wine pairings with Follia Bianco
The Follia Bianco of Winery Piana dei Castelli matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with porcini mushrooms, quiche without pastry, courgette and blue cheese or parmesan crisps.
Details and technical informations about Winery Piana dei Castelli's Follia Bianco.
Discover the grape variety: Subéreux
An interspecific cross made by Albert Seibel (1844-1936) between 4595 Seibel and 4199 Seibel. Little cultivated, it was used as a progenitor in obtaining direct producer hybrids known as Villard blanc, Villard noir, Vignoles, ... .
Last vintages of this wine
The best vintages of Follia Bianco from Winery Piana dei Castelli are 2013, 2012, 2011, 2014 and 2016.
Informations about the Winery Piana dei Castelli
The Winery Piana dei Castelli is one of of the world's greatest estates. It offers 17 wines for sale in the of Latium to come and discover on site or to buy online.
The wine region of Latium
Lazio is a region in Central Italy, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
News related to this wine
Join Decanter for our first Decanter at Home event
Taking place over a month, between the 11 December and the 10 January, the unique Decanter at Home online event provides the perfect opportunity to sample a range of fine wines and access a series of curated videos from leading winemakers and experts at a time that suits you. A limited number of tickets are available for six world-class wine tasting masterclasses, including Bordeaux’s Château Angelus and Burgundy’s Bonneau du Martray, as well as general non-tasting tickets unlocking ...
Château Latour 2014 released for first time
Château Latour 2014 was released this morning (15 March), making it the youngest Latour grand vin on the market and the third to be released since the first growth estate left the Bordeaux en primeur system in 2012. Farr Vintners was selling Latour 2014 at £4,950 per 12-bottle case, with six magnums offered at £4,980. Bordeaux Index was offering the wine in six-bottle cases at £2,475 in bond. Analyst group Wine Lister said the wine had been released at €430 per bottle ex-Bordeaux, up 18% on the ...
Burgundy 2020 releases tap into ‘insatiable’ global demand
Liv-ex said the trade ‘is reporting strong sales’ of Burgundy 2020 wines following the first en primeur releases in recent weeks, despite higher prices. Decanter’s Charles Curtis MW rated Côte d’Or reds and whites highly in his Burgundy 2020 overview, published earlier this month. Liv-ex’s new Burgundy report also suggested that getting hold of some wines has become even more difficult. ‘The trade continues to report an insatiable global buying appetite that has led to reduced alloca ...
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
