Winery Pilandroil Pozzetto
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the il Pozzetto from the Winery Pilandro
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the il Pozzetto of Winery Pilandro in the region of Veneto is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with il Pozzetto
Pairings that work perfectly with il Pozzetto
Original food and wine pairings with il Pozzetto
The il Pozzetto of Winery Pilandro matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of tagliatelle with carbonara, aïoli or pork terrine with beaufort cheese.
Details and technical informations about Winery Pilandro's il Pozzetto.
Discover the grape variety: Isa
Crossing obtained in 1964 between the gloria hungariae or glory of Hungary (Hungarian millennium X muscatel Thalloczy Lajos) by the cardinal. The Isa is registered since 1996 in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of il Pozzetto from Winery Pilandro are 2018, 2016, 0, 2017
Informations about the Winery Pilandro
The Winery Pilandro is one of of the world's greatest estates. It offers 29 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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
