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 mascarpone pasta with tomato sauce, marmite dieppoise or italian stuffed chicken.
Details and technical informations about Winery Terre di Rai's Acini Bianchi.
Discover the grape variety: Carminoir
Colourful, structured reds with a deep ruby hue, firm tannins and fresh acidity, with aromas of black fruits (blackcurrant, blackberry), cherry, plum, spices and balsamic notes suggesting a compromise between pinot noir and cabernet sauvignon. Dense, balanced palate. Grown in Swiss Romandy (Valais, Vaud, Geneva) and Ticino for modern varietal or blended wines. Swiss hybrid created in 1982 at Pully by André Jaquinet (pinot noir × cabernet sauvignon).
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
