Winery Villa ToscanoWhite Barbera
White wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Wine flavors and olphactive analysis
On the nose the White Barbera of Winery Villa Toscano in the region of Virginia often reveals types of flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with White Barbera
Pairings that work perfectly with White Barbera
Original food and wine pairings with White Barbera
The White Barbera of Winery Villa Toscano matches generally quite well with dishes of pork, spicy food or poultry such as recipes of pork chops with mustard, chicken legs and changing or fish and chips (english batter).
Details and technical informations about Winery Villa Toscano's White Barbera.
Discover the grape variety: Mavrodafni
Intense, opulent sweet fortified wines with a deep mahogany robe, dense and unctuous palate, showing signature aromas of candied black fruits (blackberry, black cherry), prune, dried fig, chocolate, spices and rancio balsamic notes. Very long finish. Undisputed star of Mavrodaphne of Patras AOC, the emblematic fortified sweet wine of the northwestern Peloponnese. Native Greek black grape grown mainly in Achaia and Kefalonia.
Last vintages of this wine
The best vintages of White Barbera from Winery Villa Toscano are 2014, 2017, 2012, 2011 and 0.
Informations about the Winery Villa Toscano
The Winery Villa Toscano is one of of the world's greatest estates. It offers 27 wines for sale in the of Shenandoah Valley to come and discover on site or to buy online.
The wine region of Shenandoah Valley
AVA shared between Virginia and West Virginia between the Blue Ridge and the Appalachians, cool dry climate, calcareous soils rare in America. Cabernet Franc is the signature red king: peppery and fresh with raspberry, red cherry, green pepper, herbs and a graphite touch, fine tannins, elegant palate — Virginia's spearhead. Opulent star Viognier (apricot, peach, honey), ample Chardonnay, taut Riesling. Hybrids: fruity Chambourcin, deep Norton, lively Vidal Blanc.
The wine region of Virginia
Quality pole of the American east coast, unique signature in Viognier: ample, fragrant whites with notes of apricot, white peach, honey and flowers, silky on the palate. Cabernet Franc star in red, fine and fresh (raspberry, ripe pepper, spices). Also dense Petit Verdot, round Merlot, balanced Chardonnay, Vidal Blanc and native Norton. Humid continental climate tempered by the Appalachians, 8 AVAs (Monticello, Shenandoah).
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
