Winery Vecchia CantinaPinot Grigio Pencelli
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, shellfish or mushrooms.
Taste structure of the Pinot Grigio Pencelli from the Winery Vecchia Cantina
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Grigio Pencelli of Winery Vecchia Cantina in the region of Tuscany is a .
Food and wine pairings with Pinot Grigio Pencelli
Pairings that work perfectly with Pinot Grigio Pencelli
Original food and wine pairings with Pinot Grigio Pencelli
The Pinot Grigio Pencelli of Winery Vecchia Cantina matches generally quite well with dishes of shellfish, vegetarian or mushrooms such as recipes of scallops on a bed of leeks, magic cake cheese quiche or pork tenderloin with cider.
Details and technical informations about Winery Vecchia Cantina's Pinot Grigio Pencelli.
Discover the grape variety: Liliorila
Aromatic, structured dry whites with a pale golden robe, an ample palate and preserved acidity. Signature aromas of yellow fruits (peach, apricot), white flowers (acacia), citrus and exotic notes. Modern South-West profile. Grown in small quantities in the South-West for IGP wines, featuring in southern blends. French white grape obtained in 1956 by crossing Baroque × Chardonnay.
Informations about the Winery Vecchia Cantina
The Winery Vecchia Cantina is one of of the world's great estates. It offers 48 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: Decommissioning
Removal of the right to the appellation of origin of a wine; it is then marketed as Vin de France.
