Winery Termine GrossoJXP Bianco
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the JXP Bianco from the Winery Termine Grosso
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the JXP Bianco of Winery Termine Grosso in the region of Calabre is a powerful.
Wine flavors and olphactive analysis
On the nose the JXP Bianco of Winery Termine Grosso in the region of Calabre often reveals types of flavors of tree fruit.
Food and wine pairings with JXP Bianco
Pairings that work perfectly with JXP Bianco
Original food and wine pairings with JXP Bianco
The JXP Bianco of Winery Termine Grosso matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of tagliatelle with scallops, vegan leek and tofu quiche or baked potato churros.
Details and technical informations about Winery Termine Grosso's JXP Bianco.
Discover the grape variety: Bonne Vituaigne
It is most certainly native to the Ardèche and is not found in any other French region, let alone abroad. Today, it is practically not multiplied any more and thus in very clear way of disappearance.
Last vintages of this wine
The best vintages of JXP Bianco from Winery Termine Grosso are 2019, 2018
Informations about the Winery Termine Grosso
The Winery Termine Grosso is one of of the world's greatest estates. It offers 10 wines for sale in the of Calabre to come and discover on site or to buy online.
The wine region of Calabre
Calabria is a wine region in southern Italy, in fact a large peninsula that juts out between the Ionian Sea and the Tyrrhenian Sea. It is separated from Sicily by the narrow Strait of Messina. Its northern border with Basilicata is marked by the peaks of the southern Apennines. Calabria and its wines have undergone many influences over the centuries.
News related to this wine
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The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).