Winery Principe Pallavicini1670
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 1670 from the Winery Principe Pallavicini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1670 of Winery Principe Pallavicini in the region of Lazio is a with a nice freshness.
Food and wine pairings with 1670
Pairings that work perfectly with 1670
Original food and wine pairings with 1670
The 1670 of Winery Principe Pallavicini matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of thai coconut chicken with black mushrooms, zucchini and goat cheese quiche or tuna wraps.
Details and technical informations about Winery Principe Pallavicini's 1670.
Discover the grape variety: Caladoc
Caladoc noir is a grape variety that originated in France (Languedoc). 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 large bunches of grapes of medium size. Caladoc noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of 1670 from Winery Principe Pallavicini are 0
Informations about the Winery Principe Pallavicini
The Winery Principe Pallavicini is one of of the world's great estates. It offers 38 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
