Winery Tirolensis ArsCuvée Bianco
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Cuvée Bianco from the Winery Tirolensis Ars
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Bianco of Winery Tirolensis Ars in the region of Trentino-Alto-Adige is a .
Food and wine pairings with Cuvée Bianco
Pairings that work perfectly with Cuvée Bianco
Original food and wine pairings with Cuvée Bianco
The Cuvée Bianco of Winery Tirolensis Ars matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of spaghetti with courgettes and italian ham, fish pot or parmesan cream brûlée.
Details and technical informations about Winery Tirolensis Ars's Cuvée Bianco.
Discover the grape variety: Camaralet
The white Camaralet is a grape variety that originated in France (Pyrénées-Atlantiques). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The white Camaralet can be found cultivated in these vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Cuvée Bianco from Winery Tirolensis Ars are 2015, 2016, 0, 2013
Informations about the Winery Tirolensis Ars
The Winery Tirolensis Ars is one of of the world's greatest estates. It offers 5 wines for sale in the of Trentino-Alto-Adige to come and discover on site or to buy online.
The wine region of Trentino-Alto-Adige
Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
