Winery RicasoliAlbia Bianco Secco
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 Albia Bianco Secco from the Winery Ricasoli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Albia Bianco Secco of Winery Ricasoli in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Albia Bianco Secco
Pairings that work perfectly with Albia Bianco Secco
Original food and wine pairings with Albia Bianco Secco
The Albia Bianco Secco of Winery Ricasoli matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of meat and cheese pie, tuna, pepper and tomato quiche or roasted bananas with cured ham.
Details and technical informations about Winery Ricasoli's Albia Bianco Secco.
Discover the grape variety: Soreli
Interspecific cross between sauvignonasse and kozma 20-3 obtained in 2002 at the University and Institute of Applied Genetics of Udine (Italy), which is also the case for fleurtai. Two genes for resistance to mildew could be identified, no gene for powdery mildew.
Last vintages of this wine
The best vintages of Albia Bianco Secco from Winery Ricasoli are 0
Informations about the Winery Ricasoli
The Winery Ricasoli is one of of the world's great estates. It offers 70 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
