Winery RicasoliArbia 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 Arbia Bianco Secco from the Winery Ricasoli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Arbia Bianco Secco of Winery Ricasoli in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Arbia Bianco Secco
Pairings that work perfectly with Arbia Bianco Secco
Original food and wine pairings with Arbia Bianco Secco
The Arbia Bianco Secco of Winery Ricasoli matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of chinese noodles with vegetables, summer tuna quiche or toast with smoked salmon cream.
Details and technical informations about Winery Ricasoli's Arbia Bianco Secco.
Discover the grape variety: Oseleta
A very old grape variety grown in Italy that almost disappeared because it is a small producer. In France, it is almost unknown. Oseleta is said to be related to corvina, rondinella, garganega, etc. It should not be confused, on the one hand, with the table grape osella - an interspecific cross of German origin - and, on the other hand, with osel(l)a another Italian wine grape variety.
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: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
