Winery BarbaneraVecciano 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 Vecciano Bianco from the Winery Barbanera
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vecciano Bianco of Winery Barbanera in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Vecciano Bianco
Pairings that work perfectly with Vecciano Bianco
Original food and wine pairings with Vecciano Bianco
The Vecciano Bianco of Winery Barbanera matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of macaroni and angel hair gratin, leek, goat cheese and bacon quiche or kale chips.
Details and technical informations about Winery Barbanera's Vecciano Bianco.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Vecciano Bianco from Winery Barbanera are 2019, 0, 2016
Informations about the Winery Barbanera
The Winery Barbanera is one of of the world's great estates. It offers 74 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
