Winery San Biagio VecchioSabbiagialla Ravenna Bianco
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Sabbiagialla Ravenna Bianco from the Winery San Biagio Vecchio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sabbiagialla Ravenna Bianco of Winery San Biagio Vecchio in the region of Émilie-Romagne is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Sabbiagialla Ravenna Bianco of Winery San Biagio Vecchio in the region of Émilie-Romagne often reveals types of flavors of earth, microbio or oak and sometimes also flavors of spices, citrus fruit or floral.
Food and wine pairings with Sabbiagialla Ravenna Bianco
Pairings that work perfectly with Sabbiagialla Ravenna Bianco
Original food and wine pairings with Sabbiagialla Ravenna Bianco
The Sabbiagialla Ravenna Bianco of Winery San Biagio Vecchio matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of chicken lasagna, scallop mousse or courgette cake with bacon and goat cheese.
Details and technical informations about Winery San Biagio Vecchio's Sabbiagialla Ravenna Bianco.
Discover the grape variety: Saint Pépin
Direct producer hybrid resulting from an interspecific cross between 114 E.S. (78 Minnesota x rosette or 1000 Seibel) and white seyval or 5-276 Seyve-Villard) obtained in 1971 in Osceala (United States Wisconsin) by Elmer Swenson (1913-2004). It can be found in North America, Midwest region, in Canada (Quebec, ...), in Eastern countries such as Russia, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Sabbiagialla Ravenna Bianco from Winery San Biagio Vecchio are 2014, 2017, 2018, 2016 and 2015.
Informations about the Winery San Biagio Vecchio
The Winery San Biagio Vecchio is one of of the world's greatest estates. It offers 15 wines for sale in the of Ravenna to come and discover on site or to buy online.
The wine region of Ravenna
The wine region of Ravenna is located in the region of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Fattoria Zerbina or the Domaine Villa Liverzano produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Ravenna are Sangiovese, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Ravenna often reveals types of flavors of oak, earth or floral and sometimes also flavors of citrus fruit, tree fruit or vegetal.
The wine region of Émilie-Romagne
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
News related to this wine
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Verzé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines ...
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The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.