Winery VignabaldoAssisi 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 Assisi Bianco from the Winery Vignabaldo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Assisi Bianco of Winery Vignabaldo in the region of Umbria is a with a nice freshness.
Food and wine pairings with Assisi Bianco
Pairings that work perfectly with Assisi Bianco
Original food and wine pairings with Assisi Bianco
The Assisi Bianco of Winery Vignabaldo matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of eggplant lasagna, quiche lorraine or sardinade.
Details and technical informations about Winery Vignabaldo's Assisi Bianco.
Discover the grape variety: Heroldrebe
Intraspecific crossing obtained in Germany in 1929 by August Karl Herold (1902-1973) between the blue Portuguese and the limberger. This variety can still be found in Germany, South Africa, etc. In France, it is practically unknown.
Last vintages of this wine
The best vintages of Assisi Bianco from Winery Vignabaldo are 0, 2014
Informations about the Winery Vignabaldo
The Winery Vignabaldo is one of of the world's great estates. It offers 49 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
