Winery Terre di RaiAcini Bianchi
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Acini Bianchi from the Winery Terre di Rai
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Acini Bianchi of Winery Terre di Rai in the region of Veneto is a powerful with a nice freshness.
Food and wine pairings with Acini Bianchi
Pairings that work perfectly with Acini Bianchi
Original food and wine pairings with Acini Bianchi
The Acini Bianchi of Winery Terre di Rai matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of spaghetti neapolitan style, sautéed squid with parsley or old-fashioned aligot.
Details and technical informations about Winery Terre di Rai's Acini Bianchi.
Discover the grape variety: Auxerrois
Rich, round whites with tender mouth and moderate acidity, featuring aromas of ripe yellow fruits, white flowers, subtle honey, fresh almond and brioche notes. Often blended with Pinot Blanc in Alsace (cuvées labelled "Pinot Blanc" often contain a good proportion) and a pillar of Crémant d'Alsace. Also in French and Luxembourgish Moselle, Côtes-de-Toul and Baden. Lorraine grape, a Pinot Noir × Gouais Blanc cross, half-sibling of Chardonnay.
Last vintages of this wine
The best vintages of Acini Bianchi from Winery Terre di Rai are 2016, 2019, 2018, 0 and 2017.
Informations about the Winery Terre di Rai
The Winery Terre di Rai is one of of the world's greatest estates. It offers 19 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
