Winery Terre del VeioHorta Bianco
White wine
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 Horta Bianco from the Winery Terre del Veio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Horta Bianco of Winery Terre del Veio in the region of Lazio is a with a nice freshness.
Food and wine pairings with Horta Bianco
Pairings that work perfectly with Horta Bianco
Original food and wine pairings with Horta Bianco
The Horta Bianco of Winery Terre del Veio matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with asparagus and chicken, quiche with bacon and gruyère cheese or bacon dates.
Details and technical informations about Winery Terre del Veio's Horta Bianco.
Discover the grape variety: Limnio
Certainly the oldest of the Greek grape varieties, it is given as having its first origins on the island of Lemnos or Limnos in the northern Aegean Sea, today much more cultivated in the northern part of Greece. It should not be confused with limniona, also of Greek origin, and to aggravate the confusion has as synonym limnio. Limnio can also be found in Romania, Italy, Germany, ... in France almost unknown.
Last vintages of this wine
The best vintages of Horta Bianco from Winery Terre del Veio are 0
Informations about the Winery Terre del Veio
The Winery Terre del Veio is one of of the world's greatest estates. It offers 16 wines for sale in the of Lazio to come and discover on site or to buy online.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
