Winery Querceto di CastellinaBiancobecco

wine of Tuscany of Italy

The Biancobecco of Winery Querceto di Castellina is a wine from the region of Tuscany.
This wine generally goes well with
The Biancobecco of the Winery Querceto di Castellina is in the top 0 of wines of Tuscany.

Details and technical informations about Winery Querceto di Castellina's Biancobecco.

Winery

Winery Querceto di Castellina

Grape varieties

Region/Great wine region

Tuscany

Country

Italy

Style of wine

Alcohol

13°

Allergens

Contains sulfites

Discover the grape variety: Rotberger

Fresh, fruity reds and rosés best drunk young, with a light ruby to deep pink robe, silky tannins and an airy palate with fresh acidity, showing signature aromas of red fruits (cherry, raspberry) and floral notes. Also a base for sparkling wines. Grown in Germany and Canada, used mainly for Weissherbst (quality German rosés) and sparkling wines. German black grape obtained in 1928 at Geisenheim (Riesling × Trollinger).

Informations about the Winery Querceto di Castellina

The winery offers 11 different wines.

Its wines get an average rating of 4.

It is in the top 10 of the best estates in the region

It is located in Toscane

Find the Winery Querceto di Castellina on Facebook and on Twitter

The Winery Querceto di Castellina is one of of the world's greatest estates. It offers 10 wines for sale in the of Tuscany to come and discover on site or to buy online.

In the top 150000 of of Italy wines

In the top 20000 of of Tuscany wines

In the top 200000 of wines

In the top 700000 wines of the world

The wine region of Tuscany

Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.

The word of the wine: Cryo-extraction

This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.