Winery Villa Mura - Pinot Bianco Veneto

Winery Villa Mura Pinot Bianco Veneto

Wine of Italy White wine of Vénétie of Italy
3.0
Note - 1 Note - 1 Note - 1 Note - 0 Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Pinot Bianco Veneto of Winery Villa Mura is a white wine from the region of Vénétie.
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.

Taste structure of the Pinot Bianco Veneto from the Winery Villa Mura

Light
Bold
Dry
Sweet
Soft
Acidic

In the mouth the Pinot Bianco Veneto of Winery Villa Mura in the region of Vénétie is a with a nice freshness.

Wine flavors and olphactive analysis

On the nose the Pinot Bianco Veneto of Winery Villa Mura in the region of Vénétie often reveals types of flavors of earth, tree fruit or citrus fruit.

Details and technical informations about Winery Villa Mura's Pinot Bianco Veneto.

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

Discover the grape variety: Pinot blanc

Pinot Blanc is a grape variety that originated in Burgundy, mutated from Pinot Gris. Today, it is grown in Alsace where it is called klevner when blended with auxerrois. The continental climate, with its cold winters and hot summers, is particularly suited to pinot blanc. It is resistant to frost in winter and in summer, the roots draw the minerals it needs from the warm soil. Its bunches are made up of small berries with thick skins and melting pulp that produce fruity, spicy wines, balanced between acidity and alcohol. pinot blanc is also used for crémants and sparkling wines. Pinot Blanc is also used for Crémant and sparkling wines. It is widely grown in Italy, where it covers almost 7,000 hectares, and is also found in Germany, Austria, Canada and South Africa.

Last vintages of this wine

Pinot Bianco Veneto - 2019
In the top 100 of of Vénétie wines
Average rating: 3 1 1 1 0 0
Pinot Bianco Veneto - 2018
In the top 100 of of Vénétie wines
Average rating: 3.1 1 1 1 0 0
Pinot Bianco Veneto - 2017
In the top 100 of of Vénétie wines
Average rating: 2.4 1 1 0 0 0
Pinot Bianco Veneto - 2016
In the top 100 of of Vénétie wines
Average rating: 3.1 1 1 1 0 0
Pinot Bianco Veneto - 2015
In the top 100 of of Vénétie wines
Average rating: 3.4 1 1 1 0 0
Pinot Bianco Veneto - 2014
In the top 100 of of Vénétie wines
Average rating: 2.5 1 1 0.5 0 0
Pinot Bianco Veneto - 2012
In the top 100 of of Vénétie wines
Average rating: 3.3 1 1 1 0 0

The best vintages of Pinot Bianco Veneto from Winery Villa Mura are 2015, 2012, 2018, 2016 and 2019.

Informations about the Winery Villa Mura

The winery offers 21 different wines.
Its wines get an average rating of 3.1.
This winery is part of the Sartori.
It is in the top 10 of the best estates in the region
It is located in Vénétie

The Winery Villa Mura is one of of the world's greatest estates. It offers 17 wines for sale in the of Vénétie to come and discover on site or to buy online.

Top wine Vénétie
In the top 70000 of of Italy wines
In the top 15000 of of Vénétie wines
In the top 150000 of white wines
In the top 400000 wines of the world

The wine region of Vénétie

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.

News related to this wine

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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.

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