Winery Villa Brunesca - Manzoni Bianco

Winery Villa BrunescaManzoni Bianco

Wine of Italy White wine of Veneto of Italy
The Manzoni Bianco of Winery Villa Brunesca is a white wine from the region of Veneto.
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.

Taste structure of the Manzoni Bianco from the Winery Villa Brunesca

Light
Bold
Dry
Sweet
Soft
Acidic

In the mouth the Manzoni Bianco of Winery Villa Brunesca in the region of Veneto is a powerful.

Details and technical informations about Winery Villa Brunesca's Manzoni Bianco.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Krakhouna

It is believed to have originated in Georgia, where it is grown as both a table and wine grape. In France it is not known.

Informations about the Winery Villa Brunesca

The winery offers 18 different wines.
Its wines get an average rating of 3.5.
It is in the top 10 of the best estates in the region
It is located in Vénétie

The Winery Villa Brunesca is one of of the world's greatest estates. It offers 15 wines for sale in the of Veneto to come and discover on site or to buy online.

Top wine Veneto
In the top 150000 of of Italy wines
In the top 25000 of of Veneto wines
In the top 250000 of white wines
In the top 750000 wines of the world

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: Residual sugars

Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.

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