Winery Marciano EstateBlanc
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Blanc from the Winery Marciano Estate
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blanc of Winery Marciano Estate in the region of California is a powerful.
Food and wine pairings with Blanc
Pairings that work perfectly with Blanc
Original food and wine pairings with Blanc
The Blanc of Winery Marciano Estate matches generally quite well with dishes of pasta, pork or shellfish such as recipes of spaghetti with homemade pesto, mushroom, bacon and gruyere quiche or pasta with mussels.
Details and technical informations about Winery Marciano Estate's Blanc.
Discover the grape variety: Bargine
This grape variety was formerly cultivated in the Jura and is said to have made the reputation of the Château-Châlon appellation. Today, it is no longer present in the vineyard.
Last vintages of this wine
The best vintages of Blanc from Winery Marciano Estate are 0
Informations about the Winery Marciano Estate
The Winery Marciano Estate is one of of the world's greatest estates. It offers 10 wines for sale in the of Napa Valley to come and discover on site or to buy online.
The wine region of Napa Valley
The wine region of Napa Valley is located in the region of Napa County of California of United States. We currently count 2527 estates and châteaux in the of Napa Valley, producing 7716 different wines in conventional, organic and biodynamic agriculture. The wines of Napa Valley go well with generally quite well with dishes .
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
