Winery RoagnaAcino d'Oro Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Acino d'Oro Bianco from the Winery Roagna
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Acino d'Oro Bianco of Winery Roagna in the region of Piedmont is a powerful.
Food and wine pairings with Acino d'Oro Bianco
Pairings that work perfectly with Acino d'Oro Bianco
Original food and wine pairings with Acino d'Oro Bianco
The Acino d'Oro Bianco of Winery Roagna matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with artichoke hearts and bacon, squid from the mouth of the cavado river (portugal) or cordon bleu all house.
Details and technical informations about Winery Roagna's Acino d'Oro Bianco.
Discover the grape variety: Odjaleschi
Most certainly Georgian, odja meaning "tree" in Megrel, which explains why we still find this variety cultivated with trees as stakes.
Last vintages of this wine
The best vintages of Acino d'Oro Bianco from Winery Roagna are 0
Informations about the Winery Roagna
The Winery Roagna is one of of the world's great estates. It offers 42 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
