Winery TrancheroBacca Bianca
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Bacca Bianca from the Winery Tranchero
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bacca Bianca of Winery Tranchero in the region of Piedmont is a powerful.
Food and wine pairings with Bacca Bianca
Pairings that work perfectly with Bacca Bianca
Original food and wine pairings with Bacca Bianca
The Bacca Bianca of Winery Tranchero matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of three ways to prepare chinese noodles, flying with the wind of the seas or truffle with saint-nectaire cheese.
Details and technical informations about Winery Tranchero's Bacca Bianca.
Discover the grape variety: Arandell
Colourful and fruity reds with a deep purple hue, supple tannins and an airy palate with preserved acidity, featuring signature aromas of red fruits (cherry) and dark fruits (blackberry). Early-ripening and disease-resistant. Grown in the north-eastern USA, it represents the new generation of hybrid varieties adapted to northern continental wine-growing climates. American black hybrid variety obtained in 2013 by Cornell University, a disease-resistant cross.
Last vintages of this wine
The best vintages of Bacca Bianca from Winery Tranchero are 0
Informations about the Winery Tranchero
The Winery Tranchero is one of of the world's greatest estates. It offers 6 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Secondary aromas
Aromas resulting from the fermentation and maturation of the wine before bottling. The aging in barrels modifies considerably the texture and the flavours of the wine.
