Winery TerracrudaVisciola
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Visciola from the Winery Terracruda
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Visciola of Winery Terracruda in the region of Marche is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Visciola of Winery Terracruda in the region of Marche often reveals types of flavors of red fruit.
Food and wine pairings with Visciola
Pairings that work perfectly with Visciola
Original food and wine pairings with Visciola
The Visciola of Winery Terracruda matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with avocado, tuna, pepper and tomato quiche or fresh sardine rillettes.
Details and technical informations about Winery Terracruda's Visciola.
Discover the grape variety: Avana
Very old grape variety cultivated in northern Italy in the Piedmont region. It would have been introduced in Savoy at the beginning of the 17th century. An A.D.N. study, dating from 2011, shows that Hibou noir and Avana are one and the same variety. It should also be noted that Amigne is its half-sister, Rèze its grandmother and Rouge du Pays (a variety from the Swiss Valais) its grandfather.
Last vintages of this wine
The best vintages of Visciola from Winery Terracruda are 0
Informations about the Winery Terracruda
The Winery Terracruda is one of of the world's greatest estates. It offers 22 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
