Winery PirroEpiro Vino Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Epiro Vino Bianco from the Winery Pirro
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Epiro Vino Bianco of Winery Pirro in the region of Puglia is a powerful.
Food and wine pairings with Epiro Vino Bianco
Pairings that work perfectly with Epiro Vino Bianco
Original food and wine pairings with Epiro Vino Bianco
The Epiro Vino Bianco of Winery Pirro matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of seafood and mushroom quiche, quiche without pastry, courgette and blue cheese or codfish accras.
Details and technical informations about Winery Pirro's Epiro Vino Bianco.
Discover the grape variety: Nosiola
This is an ancient indigenous variety that has been cultivated for a long time in the north-east of Italy, particularly in the Trentino-Alto Adige region, although it has been somewhat neglected. It is related to rèze and groppello bianco, but should not be confused with veneto durella. The Nosiola can be found in Spain, Australia, ... in France it is almost unknown.
Informations about the Winery Pirro
The Winery Pirro is one of of the world's greatest estates. It offers 7 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
