Winery ValfaccendaLila' Bianch
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 Lila' Bianch from the Winery Valfaccenda
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lila' Bianch of Winery Valfaccenda in the region of Piedmont is a powerful.
Food and wine pairings with Lila' Bianch
Pairings that work perfectly with Lila' Bianch
Original food and wine pairings with Lila' Bianch
The Lila' Bianch of Winery Valfaccenda matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with cherry tomatoes, navarin of the sea da gigi or savoyard fondue with ceps.
Details and technical informations about Winery Valfaccenda's Lila' Bianch.
Discover the grape variety: Roi des blancs
Simple, fresh dry whites with a pale golden colour, a supple palate with moderate acidity and understated aromas of citrus and white flowers. Discreet rustic profile. Preserved in a few ampelographic collections for its heritage value; belongs to the old varieties whose commercial diffusion has almost disappeared and which are studied for their genetic and historical interest. Rare, poorly documented white variety cultivated in negligible quantities.
Informations about the Winery Valfaccenda
The Winery Valfaccenda is one of of the world's greatest estates. It offers 12 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
