
Winery Rocca BastiaPinot Grigio
In the mouth this white wine is a .
This wine generally goes well with vegetarian, shellfish or mushrooms.

Taste structure of the Pinot Grigio from the Winery Rocca Bastia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Grigio of Winery Rocca Bastia in the region of Veneto is a .
Food and wine pairings with Pinot Grigio
Pairings that work perfectly with Pinot Grigio
Original food and wine pairings with Pinot Grigio
The Pinot Grigio of Winery Rocca Bastia matches generally quite well with dishes of shellfish, vegetarian or mushrooms such as recipes of chicken with scampi for christmas, leek, goat cheese and bacon quiche or beef stroganoff.
Details and technical informations about Winery Rocca Bastia's Pinot Grigio.
Discover the grape variety: Chelois
Colored, fruity reds with an intense ruby robe, smooth tannins and a supple palate, with simple aromas of red fruits (cherry, raspberry), soft spices and lightly foxy hybrid notes. Productive profile for early drinking. Now marginal in France, grown mainly in Canada (Ontario, Quebec) and the north-eastern United States for harsh continental climates. French black hybrid created around 1920 by Albert Seibel (Seibel 10878).
Last vintages of this wine
The best vintages of Pinot Grigio from Winery Rocca Bastia are 0, 2017
Informations about the Winery Rocca Bastia
The Winery Rocca Bastia is one of of the world's greatest estates. It offers 17 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Anthocyanins
Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.














