Winery Podere GrecchiPoggio Nibbio
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 Poggio Nibbio from the Winery Podere Grecchi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Poggio Nibbio of Winery Podere Grecchi in the region of Lazio is a with a nice freshness.
Food and wine pairings with Poggio Nibbio
Pairings that work perfectly with Poggio Nibbio
Original food and wine pairings with Poggio Nibbio
The Poggio Nibbio of Winery Podere Grecchi matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pad thai, tuna, pepper and tomato quiche or gougèress.
Details and technical informations about Winery Podere Grecchi's Poggio Nibbio.
Discover the grape variety: Garganega
Very old vine cultivated in Italy, in Sicily it would carry the name of grecanico dorato and in Spain would be the malvasia mauresa... . It can be found in the United States, but in France it is almost unknown. It should be noted that its bunches resemble somewhat those of the ugni blanc or trebbiano toscano and it would be related to the verdicchio blanco.
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: 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.
