Winery Villa AlbioniBianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Bianco from the Winery Villa Albioni
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianco of Winery Villa Albioni in the region of Sicily is a powerful.
Food and wine pairings with Bianco
Pairings that work perfectly with Bianco
Original food and wine pairings with Bianco
The Bianco of Winery Villa Albioni matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimp and chorizo risotto, ham and comté quiche or aperitif skewers edam/basilic/dry apricot.
Details and technical informations about Winery Villa Albioni's Bianco.
Discover the grape variety: Lauzet
Aromatic and structured dry whites with a pale golden colour, broad palate and preserved acidity, with signature aromas of citrus (lemon, grapefruit), white flowers (acacia), white stone fruit (pear) and Pyrenean mineral notes. A typical Béarnais profile in both dry and off-dry styles. A component of the characterful whites of Béarn and Jurançon AOC, blended with Camaralet de Lasseube and Gros Manseng. An indigenous French white variety from Béarn, very rare (fewer than 10 ha).
Last vintages of this wine
The best vintages of Bianco from Winery Villa Albioni are 2017, 0
Informations about the Winery Villa Albioni
The Winery Villa Albioni is one of of the world's greatest estates. It offers 9 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
