Winery Pietra PintaLa Pietraia Bianco
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the La Pietraia Bianco from the Winery Pietra Pinta
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Pietraia Bianco of Winery Pietra Pinta in the region of Lazio is a with a nice freshness.
Food and wine pairings with La Pietraia Bianco
Pairings that work perfectly with La Pietraia Bianco
Original food and wine pairings with La Pietraia Bianco
The La Pietraia Bianco of Winery Pietra Pinta matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with lemon and comté cheese, quiche with bacon and gruyère cheese or baked potato churros.
Details and technical informations about Winery Pietra Pinta's La Pietraia Bianco.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of La Pietraia Bianco from Winery Pietra Pinta are 0
Informations about the Winery Pietra Pinta
The Winery Pietra Pinta is one of of the world's greatest estates. It offers 14 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, 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.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
