Winery Podere GiocoliBaturlo
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 Baturlo from the Winery Podere Giocoli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baturlo of Winery Podere Giocoli in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Baturlo
Pairings that work perfectly with Baturlo
Original food and wine pairings with Baturlo
The Baturlo of Winery Podere Giocoli matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with garlic, magic cake cheese quiche or christmas boots in knacki.
Details and technical informations about Winery Podere Giocoli's Baturlo.
Discover the grape variety: Blancard
Originally from the southwestern Atlantic region of France, Blancard has long been cultivated in the Gers, Landes, Eastern Pyrenees and the High Pyrenees. Blancard is practically no longer present in the vineyards and is therefore in danger of disappearing.
Last vintages of this wine
The best vintages of Baturlo from Winery Podere Giocoli are 0
Informations about the Winery Podere Giocoli
The Winery Podere Giocoli is one of of the world's greatest estates. It offers 11 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
