Winery Tipici dell'AretinoCattoni Bianco
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 Cattoni Bianco from the Winery Tipici dell'Aretino
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cattoni Bianco of Winery Tipici dell'Aretino in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with Cattoni Bianco
Pairings that work perfectly with Cattoni Bianco
Original food and wine pairings with Cattoni Bianco
The Cattoni Bianco of Winery Tipici dell'Aretino matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of marco's pasta with bacon, mushroom, bacon and gruyere quiche or fresh vegetable dips and their sauces for the aperitif.
Details and technical informations about Winery Tipici dell'Aretino's Cattoni Bianco.
Discover the grape variety: Schuyler
A complex interspecific cross between zinfandel and ontario (winchelle x diamond) obtained in 1932 by Wellington Richard. and Oberle G.D. at Cornell University in Geneva (United States). It can also be found in Canada, almost unknown in France. We noted that the boskoop glory resembles somewhat the Schuyler even if the origins, each time put forward, are quite different, to be followed!
Informations about the Winery Tipici dell'Aretino
The Winery Tipici dell'Aretino is one of of the world's great estates. It offers 49 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.
