Winery PucciarellaArsiccio Chardonnay Umbria
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 Arsiccio Chardonnay Umbria from the Winery Pucciarella
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Arsiccio Chardonnay Umbria of Winery Pucciarella in the region of Umbria is a with a nice freshness.
Food and wine pairings with Arsiccio Chardonnay Umbria
Pairings that work perfectly with Arsiccio Chardonnay Umbria
Original food and wine pairings with Arsiccio Chardonnay Umbria
The Arsiccio Chardonnay Umbria of Winery Pucciarella matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of the real recipe for carbonara, broccoli and blue cheese quiche without pastry or parmesan and poppy seed tuiles (5th meeting).
Details and technical informations about Winery Pucciarella's Arsiccio Chardonnay Umbria.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Winery Pucciarella
The Winery Pucciarella is one of of the world's great estates. It offers 14 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
"Green heart" of Italy, cradle of Sagrantino: exceptional tannic red in Sagrantino di Montefalco DOCG, dense and concentrated with notes of blackberry, candied plum, liquorice, spice and leather, powerful tannins and long ageing. Suppler Sangiovese in blends, Cabernet and Merlot in Torgiano DOCG. Orvieto whites based on Grechetto and Trebbiano, full and almondy, from dry to sweet Muffato. ~13,000 ha between Tuscany and Lazio.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
