Winery TarchnaBianco
wine
This wine generally goes well with
The Bianco of the Winery Tarchna is in the top 0 of wines of Tarquinia.
Details and technical informations about Winery Tarchna's Bianco.
Discover the grape variety: Victoria
An intraspecific cross between the cardinal and the Beirut date tree - the latter also bears the synonyms afuz (or afus) ali or regina - obtained in 1964 by Victoria Lepadatu and Gheorghe Condei of the Horticultural Research Institute of Dragasani (Romania). It should be noted that a Russian variety of table grape bears the same name, but it is unlikely to be confused with it because its berries are purplish pink to dark red when fully ripe. Victoria is found in Italy, Austria, Greece, Bulgaria, Romania, South Africa... almost unknown in France, registered in the Official Catalogue of table grape varieties, list A2.
Informations about the Winery Tarchna
The Winery Tarchna is one of of the world's greatest estates. It offers 2 wines for sale in the of Tarquinia to come and discover on site or to buy online.
The wine region of Tarquinia
The wine region of Tarquinia is located in the region of Latium of Italy. Wineries and vineyards like the Domaine Sant'Isidoro or the Domaine Tarchna produce mainly wines red and white. The most planted grape varieties in the region of Tarquinia are Sangiovese, they are then used in wines in blends or as a single variety. In the mouth of Tarquinia is a powerful with a nice freshness.
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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
