Winery Podere GrecchiEliandrè Viognier
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 Eliandrè Viognier from the Winery Podere Grecchi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Eliandrè Viognier of Winery Podere Grecchi in the region of Lazio is a with a nice freshness.
Food and wine pairings with Eliandrè Viognier
Pairings that work perfectly with Eliandrè Viognier
Original food and wine pairings with Eliandrè Viognier
The Eliandrè Viognier of Winery Podere Grecchi matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of mascarpone pasta with tomato sauce, quiche with bacon and gruyère cheese or lebanese hummus.
Details and technical informations about Winery Podere Grecchi's Eliandrè Viognier.
Discover the grape variety: Viognier
White Viognier is a grape variety that originated in France (Rhone Valley). 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 grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Informations about the Winery Podere Grecchi
The Winery Podere Grecchi is one of of the world's greatest estates. It offers 13 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
