Winery Stefano MilanesiPoltre 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 Poltre Bianco from the Winery Stefano Milanesi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Poltre Bianco of Winery Stefano Milanesi in the region of Lombardie is a powerful with a nice freshness.
Food and wine pairings with Poltre Bianco
Pairings that work perfectly with Poltre Bianco
Original food and wine pairings with Poltre Bianco
The Poltre Bianco of Winery Stefano Milanesi matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with tuna, garlic and lemon cream, spanish paella or onion and comté pie.
Details and technical informations about Winery Stefano Milanesi's Poltre Bianco.
Discover the grape variety: Dattier de Saint Vallier
Interspecific crossing obtained by Seyve-Villard between the 6468 Seibel and the Panse de Provence. This direct-producing hybrid is practically no longer multiplied, but can still be found among amateur gardeners or collectors.
Informations about the Winery Stefano Milanesi
The Winery Stefano Milanesi is one of of the world's greatest estates. It offers 10 wines for sale in the of Lombardie to come and discover on site or to buy online.
The wine region of Lombardie
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
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The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
