Winery Podere Pellicciano AgrisoleLegia Bianco
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 Legia Bianco from the Winery Podere Pellicciano Agrisole
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Legia Bianco of Winery Podere Pellicciano Agrisole in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Legia Bianco
Pairings that work perfectly with Legia Bianco
Original food and wine pairings with Legia Bianco
The Legia Bianco of Winery Podere Pellicciano Agrisole matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with knackis, zucchini quiche or koka (spanish pie).
Details and technical informations about Winery Podere Pellicciano Agrisole's Legia Bianco.
Discover the grape variety: Joubertin
Joubertin noir is a grape variety that originated in France (Dauphiné). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Joubertin noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Legia Bianco from Winery Podere Pellicciano Agrisole are 0
Informations about the Winery Podere Pellicciano Agrisole
The Winery Podere Pellicciano Agrisole is one of of the world's great estates. It offers 17 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: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
