Primo EstateThe Venetian Garganega Bianco Veneto
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.
Taste structure of the The Venetian Garganega Bianco Veneto from the Primo Estate
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the The Venetian Garganega Bianco Veneto of Primo Estate in the region of Veneto is a powerful.
Food and wine pairings with The Venetian Garganega Bianco Veneto
Pairings that work perfectly with The Venetian Garganega Bianco Veneto
Original food and wine pairings with The Venetian Garganega Bianco Veneto
The The Venetian Garganega Bianco Veneto of Primo Estate matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of maultaschen ( swabian ravioli ), express seafood spaghetti or cannelloni with zucchini.
Details and technical informations about Primo Estate's The Venetian Garganega Bianco Veneto.
Discover the grape variety: Garganega
Structured, aromatic whites with a round palate and fresh acidity, with aromas of fresh almond, white flowers, yellow apple, pear, citrus and volcanic mineral notes. Typical bitter almond finish. Made as noble dry whites (Soave Classico DOC, Soave Superiore DOCG) and sumptuous passito dessert wines (Recioto di Soave DOCG). Also in Gambellara DOC. Native Venetian variety from the volcanic hills south-east of Verona.
Last vintages of this wine
The best vintages of The Venetian Garganega Bianco Veneto from Primo Estate are 0
Informations about the Primo Estate
The Primo Estate is one of of the world's great estates. It offers 35 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
