Winery TsililisBianconero White
White wine
This wine is a blend of 2 varietals which are the Assyrtiko and the Chardonnay.
This wine generally goes well with pork, vegetarian or poultry.
The Bianconero White of the Winery Tsililis is in the top 40 of wines of Thessalia.
Food and wine pairings with Bianconero White
Pairings that work perfectly with Bianconero White
Original food and wine pairings with Bianconero White
The Bianconero White of Winery Tsililis matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of simmered pork cheeks with cream sauce and dijon mustard, codfish portuguese style or scallops with chorizo sauce.
Details and technical informations about Winery Tsililis's Bianconero White.
Discover the grape variety: Assyrtiko
Taut and mineral whites with exceptional cutting acidity and a lean palate, on intense aromas of lemon, grapefruit, green apple, white flowers, smoke and strongly marked volcanic saline-iodine notes. Fine ageing potential. The absolute star of Santorini PDO on the volcanic soils of the Cyclades (vines trained in kouloura baskets to protect against wind). Now exported to Australia, California and South Africa. Native Greek variety.
Last vintages of this wine
The best vintages of Bianconero White from Winery Tsililis are 0
Informations about the Winery Tsililis
The Winery Tsililis is one of of the world's great estates. It offers 44 wines for sale in the of Thessalia to come and discover on site or to buy online.
The wine region of Thessalia
Greek continental IGP (Larissa, Magnesia, Karditsa, Trikala) between Olympus, the Pindus and the Aegean, altitude vineyards, dry continental climate. Limniona signature indigenous red king in full revival: elegant and fresh with red cherry, raspberry, Mediterranean herbs, fine spices and floral touch, fine tannins and vibrant acidity — compared to Greek Pinot Noir. Structured Xinomavro in red, saline Assyrtiko and floral Malagousia in identity whites.
The word of the wine: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
