Winery PradelleManzoni Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
The Manzoni Bianco of the Winery Pradelle is in the top 20 of wines of Veneto.
Taste structure of the Manzoni Bianco from the Winery Pradelle
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Manzoni Bianco of Winery Pradelle in the region of Veneto is a powerful.
Food and wine pairings with Manzoni Bianco
Pairings that work perfectly with Manzoni Bianco
Original food and wine pairings with Manzoni Bianco
The Manzoni Bianco of Winery Pradelle matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pho soup, waterzooï of the sea or vegetarian lentil burger.
Details and technical informations about Winery Pradelle's Manzoni Bianco.
Discover the grape variety: Dawn seedless
Cross between the gold and the pearl obtained in the United States (California) by Harold P. Olmo and Albert T. Koyama. This variety is also known in Chile. - Synonymy: davis g4-36 (for all the synonyms of the varieties, click here!).
Informations about the Winery Pradelle
The Winery Pradelle is one of of the world's greatest estates. It offers 17 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
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.
