Winery PiroChardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Chardonnay of Winery Piro in the region of Primorje often reveals types of flavors of oak.
Food and wine pairings with Chardonnay
Pairings that work perfectly with Chardonnay
Original food and wine pairings with Chardonnay
The Chardonnay of Winery Piro matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of savoyard pizza (cream base), salmon cannelloni or goat cheese and bacon quiche.
Details and technical informations about Winery Piro's Chardonnay.
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 Chardonnay from Winery Piro are 2017, 2016, 0
Informations about the Winery Piro
The Winery Piro is one of of the world's greatest estates. It offers 12 wines for sale in the of Primorje to come and discover on site or to buy online.
The wine region of Primorje
The wine region of Primorje of Slovenia. Wineries and vineyards like the Domaine Batič or the Domaine Aci Urbajs produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Primorje are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Primorje often reveals types of flavors of tropical, apricot or plum and sometimes also flavors of pepper, black fruits or chocolate.
The word of the wine: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
