Winery PiersantiRaphael Falerio
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 Raphael Falerio from the Winery Piersanti
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Raphael Falerio of Winery Piersanti in the region of Veneto is a powerful.
Food and wine pairings with Raphael Falerio
Pairings that work perfectly with Raphael Falerio
Original food and wine pairings with Raphael Falerio
The Raphael Falerio of Winery Piersanti matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of spaghetti cacio e pepe, valencian paella or peppers with lentil stuffing.
Details and technical informations about Winery Piersanti's Raphael Falerio.
Discover the grape variety: Pecorino
A very old vine cultivated in Italy and very well known in particular in the Marche and Abruzzo regions, a trace of it has been found as far back as the second century B.C. where it is stated that it would have its first origins in Greece... almost unknown in France.
Last vintages of this wine
The best vintages of Raphael Falerio from Winery Piersanti are 0, 2014
Informations about the Winery Piersanti
The Winery Piersanti is one of of the world's great estates. It offers 28 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
