
Winery Villa AganoorRime Bianche Pinot Grigio
In the mouth this white wine is a .
This wine generally goes well with vegetarian, shellfish or mushrooms.
Taste structure of the Rime Bianche Pinot Grigio from the Winery Villa Aganoor
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rime Bianche Pinot Grigio of Winery Villa Aganoor in the region of Veneto is a .
Food and wine pairings with Rime Bianche Pinot Grigio
Pairings that work perfectly with Rime Bianche Pinot Grigio
Original food and wine pairings with Rime Bianche Pinot Grigio
The Rime Bianche Pinot Grigio of Winery Villa Aganoor matches generally quite well with dishes of shellfish, vegetarian or mushrooms such as recipes of pike quenelles with lobster bisque sauce, summer tuna quiche or buckwheat fritters with olives and mushrooms.
Details and technical informations about Winery Villa Aganoor's Rime Bianche Pinot Grigio.
Discover the grape variety: Diolinoir
Intraspecific cross between robin noir and pinot noir obtained in 1970 by André Jacquinet of the Swiss Federal Research Station Agroscope Changins-Wadenswil (Switzerland).
Last vintages of this wine
The best vintages of Rime Bianche Pinot Grigio from Winery Villa Aganoor are 0
Informations about the Winery Villa Aganoor
The Winery Villa Aganoor is one of of the world's greatest estates. It offers 7 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Short
Said of a wine that leaves little trace in the mouth after tasting (also called "short in the mouth").














