Winery StefanoniI Gigli
White wine
In the mouth this white wine is a with a good balance between acidity and sweetness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the I Gigli from the Winery Stefanoni
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the I Gigli of Winery Stefanoni in the region of Lazio is a with a good balance between acidity and sweetness.
Food and wine pairings with I Gigli
Pairings that work perfectly with I Gigli
Original food and wine pairings with I Gigli
The I Gigli of Winery Stefanoni matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of chinese soy and chicken noodles (wok style), quiche without pastry or fresh sardine rillettes.
Details and technical informations about Winery Stefanoni's I Gigli.
Discover the grape variety: Crimson seedless
Cross between Emperor and C 133-199 obtained in the United States (California) by David Wilder Ramming and Ronald Tarailo and where it is cultivated since 1989. In California, it is today one of the most present varieties of table. It is also found in South America, South Africa, Spain, etc. - Synonymy: USDA selection C 102-26 (for all the synonyms of the varieties, click here!).
Last vintages of this wine
The best vintages of I Gigli from Winery Stefanoni are 0
Informations about the Winery Stefanoni
The Winery Stefanoni is one of of the world's greatest estates. It offers 13 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
