Winery Terre di FaianoUmbria Grechetto
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 Umbria Grechetto from the Winery Terre di Faiano
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Umbria Grechetto of Winery Terre di Faiano in the region of Umbria is a with a nice freshness.
Food and wine pairings with Umbria Grechetto
Pairings that work perfectly with Umbria Grechetto
Original food and wine pairings with Umbria Grechetto
The Umbria Grechetto of Winery Terre di Faiano matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of ham and cheese macaroni gratin, quiche with leeks and fresh salmon from flo or chicken skewers with curry and lemon.
Details and technical informations about Winery Terre di Faiano's Umbria Grechetto.
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 Umbria Grechetto from Winery Terre di Faiano are 2013, 0, 2015
Informations about the Winery Terre di Faiano
The Winery Terre di Faiano is one of of the world's greatest estates. It offers 8 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
