
Winery SacchettoJanus Bianco
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 Janus Bianco from the Winery Sacchetto
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Janus Bianco of Winery Sacchetto in the region of Veneto is a powerful.
Food and wine pairings with Janus Bianco
Pairings that work perfectly with Janus Bianco
Original food and wine pairings with Janus Bianco
The Janus Bianco of Winery Sacchetto matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of spaghetti with clams, knife feet or pizza with beef and comté cheese.
Details and technical informations about Winery Sacchetto's Janus Bianco.
Discover the grape variety: Vilana
A very old grape variety grown in Greece - one of the main ones - most often at high altitude, it is said to have originated on the island of Crete. It can also be found in Italy, but is practically unknown in France. D.N.A. analyses have shown that it is related to Thrapsthiri and Vidiano.
Last vintages of this wine
The best vintages of Janus Bianco from Winery Sacchetto are 0
Informations about the Winery Sacchetto
The Winery Sacchetto is one of of the world's great estates. It offers 65 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Velouté
Said of a wine that is soft and caressing in the mouth.














