Winery Ca 'Lustra ZanovelloBoschetto Bianco
White wine
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 Boschetto Bianco from the Winery Ca 'Lustra Zanovello
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Boschetto Bianco of Winery Ca 'Lustra Zanovello in the region of Veneto is a powerful.
Food and wine pairings with Boschetto Bianco
Pairings that work perfectly with Boschetto Bianco
Original food and wine pairings with Boschetto Bianco
The Boschetto Bianco of Winery Ca 'Lustra Zanovello matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of seafood lasagna, pasta with scampi or titgazelle's herring and leek pie.
Details and technical informations about Winery Ca 'Lustra Zanovello's Boschetto Bianco.
Discover the grape variety: Garganega
Structured, aromatic whites with a round palate and fresh acidity, with aromas of fresh almond, white flowers, yellow apple, pear, citrus and volcanic mineral notes. Typical bitter almond finish. Made as noble dry whites (Soave Classico DOC, Soave Superiore DOCG) and sumptuous passito dessert wines (Recioto di Soave DOCG). Also in Gambellara DOC. Native Venetian variety from the volcanic hills south-east of Verona.
Informations about the Winery Ca 'Lustra Zanovello
The Winery Ca 'Lustra Zanovello is one of of the world's great estates. It offers 45 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Physiological maturity
The stage of ripeness of the grape berry when it has reached an optimal weight and when the sugar and acidity levels have stabilized.
