Winery SuttoDogma Bianco
White wine
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 Dogma Bianco from the Winery Sutto
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dogma Bianco of Winery Sutto in the region of Vénétie is a powerful.
Food and wine pairings with Dogma Bianco
Pairings that work perfectly with Dogma Bianco
Original food and wine pairings with Dogma Bianco
The Dogma Bianco of Winery Sutto matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with tuna, fish shells or crumble with pumpkin, walnut and comté cheese.
Details and technical informations about Winery Sutto's Dogma Bianco.
Discover the grape variety: Gaïdouria
A very old and rare Greek grape variety that is still cultivated to some extent in the Cyclades, particularly in the Santorini archipelago. D.N.A. analyses have shown that it is related to Assyrtiko. On the island of Corfu, a black grape variety called Gaïdouricha is cultivated, but it is not related to Assyrtiko. Gaïdouria can be found in Turkey, but it is unknown in France and in most other wine-producing countries.
Informations about the Winery Sutto
The Winery Sutto is one of of the world's great estates. It offers 21 wines for sale in the of Vénétie to come and discover on site or to buy online.
The wine region of Vénétie
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
News related to this wine
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Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
