Winery SanteroDilé Bianco
White wine
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 Dilé Bianco from the Winery Santero
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dilé Bianco of Winery Santero in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Dilé Bianco
Pairings that work perfectly with Dilé Bianco
Original food and wine pairings with Dilé Bianco
The Dilé Bianco of Winery Santero matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of express seafood spaghetti, chicken chop suey or potato and st. nectaire pie.
Details and technical informations about Winery Santero's Dilé Bianco.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Dilé Bianco from Winery Santero are 2013, 2014, 2015, 0 and 2016.
Informations about the Winery Santero
The Winery Santero is one of of the world's great estates. It offers 88 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
