Winery ValvirginioSecreto Bianco
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Secreto Bianco from the Winery Valvirginio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Secreto Bianco of Winery Valvirginio in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Secreto Bianco
Pairings that work perfectly with Secreto Bianco
Original food and wine pairings with Secreto Bianco
The Secreto Bianco of Winery Valvirginio matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with courgettes and italian ham, summer tuna quiche or twists with anchovies.
Details and technical informations about Winery Valvirginio's Secreto Bianco.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Secreto Bianco from Winery Valvirginio are 2015, 0
Informations about the Winery Valvirginio
The Winery Valvirginio is one of of the world's greatest estates. It offers 32 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
