Winery PossaParmaea Bianco
White wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Parmaea Bianco
Pairings that work perfectly with Parmaea Bianco
Original food and wine pairings with Parmaea Bianco
The Parmaea Bianco of Winery Possa matches generally quite well with dishes of beef, lamb or pork such as recipes of fondue bourguignonne and accompanying sauces, sausage and vegetable risotto with cookéo or rice with sausage meat and tomatoes.
Details and technical informations about Winery Possa's Parmaea Bianco.
Discover the grape variety: Melon
Melon blanc is a grape variety that originated in France (Burgundy). 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 to medium sized bunches and small grapes. The white melon can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Burgundy, Beaujolais, Provence & Corsica, Rhone Valley, Savoie & Bugey, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Parmaea Bianco from Winery Possa are 2019, 0
Informations about the Winery Possa
The Winery Possa is one of of the world's greatest estates. It offers 12 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
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.
