
Winery Tenuta Il CornoAlbios Bianco di Toscana
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Albios Bianco di Toscana from the Winery Tenuta Il Corno
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Albios Bianco di Toscana of Winery Tenuta Il Corno in the region of Tuscany is a with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Albios Bianco di Toscana
Pairings that work perfectly with Albios Bianco di Toscana
Original food and wine pairings with Albios Bianco di Toscana
The Albios Bianco di Toscana of Winery Tenuta Il Corno matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of saffron pasta with prawns, summer tuna quiche or hummus.
Details and technical informations about Winery Tenuta Il Corno's Albios Bianco di Toscana.
Discover the grape variety: Gaillard 2
Interspecific cross between an othello-rupestris and the noah obtained in 1885 by Fernand Gaillard. In the 1960s, Gaillard 2 still represented nearly 4,000 hectares, particularly in the Centre-West and Burgundy regions. Today, it has practically disappeared.
Last vintages of this wine
The best vintages of Albios Bianco di Toscana from Winery Tenuta Il Corno are 0
Informations about the Winery Tenuta Il Corno
The Winery Tenuta Il Corno is one of of the world's great estates. It offers 15 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Physiological maturity
The stage of ripeness of the grape berry when it has reached an optimal weight and when the sugar and acidity levels have stabilized.














