Winery VicchiomaggioCollina dei Pini 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 Collina dei Pini Bianco from the Winery Vicchiomaggio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Collina dei Pini Bianco of Winery Vicchiomaggio in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Collina dei Pini Bianco
Pairings that work perfectly with Collina dei Pini Bianco
Original food and wine pairings with Collina dei Pini Bianco
The Collina dei Pini Bianco of Winery Vicchiomaggio matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of soy and shrimp noodles, magic cake cheese quiche or cream of asparagus soup in verrines.
Details and technical informations about Winery Vicchiomaggio's Collina dei Pini Bianco.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Vicchiomaggio
The Winery Vicchiomaggio is one of of the world's great estates. It offers 46 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
