
Winery ScarboloMio Tempo
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 Mio Tempo from the Winery Scarbolo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mio Tempo of Winery Scarbolo in the region of Friuli-Venezia Giulia is a powerful.
Food and wine pairings with Mio Tempo
Pairings that work perfectly with Mio Tempo
Original food and wine pairings with Mio Tempo
The Mio Tempo of Winery Scarbolo matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with walnuts and treviso red salad, soupions à la provençale or burgers with duck confit.
Details and technical informations about Winery Scarbolo's Mio Tempo.
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 Mio Tempo from Winery Scarbolo are 0
Informations about the Winery Scarbolo
The Winery Scarbolo is one of of the world's great estates. It offers 14 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Italian benchmark of great whites of elegance and minerality. Emblematic Friulano with notes of fresh almond, pear and white flowers, taut Ribolla Gialla, precise Pinot Grigio, lively Sauvignon and balanced Chardonnay. Rare sweet Picolit (DOCG), saline Malvasia Istriana. Rising reds: fruity spicy Refosco, more tannic Pignolo and Schioppettino.
The word of the wine: Virile
Said of a robust, full-bodied wine and, in general, of wines reputed to be powerful in reference to masculine virility.














