Winery ZazzeraBarbadoro Grechetto
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Barbadoro Grechetto from the Winery Zazzera
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbadoro Grechetto of Winery Zazzera in the region of Umbria is a with a nice freshness.
Food and wine pairings with Barbadoro Grechetto
Pairings that work perfectly with Barbadoro Grechetto
Original food and wine pairings with Barbadoro Grechetto
The Barbadoro Grechetto of Winery Zazzera matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of smoked salmon pasta gratin, nanie's diced ham quiche or assortments of mini savoury tarts.
Details and technical informations about Winery Zazzera's Barbadoro Grechetto.
Discover the grape variety: Chancellor
Cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 880 Seibel (28112 Couderc x 2003 Seibel) obtained by Albert Seibel (1844-1936). It was the first direct-producing hybrid cultivated in France and has now practically disappeared. It can still be found in a few old vines in the form of isolated strains. It can be found in the United States (New York, etc.) and in Canada, where it is part of the grape varieties grown on a large number of vineyards.
Last vintages of this wine
The best vintages of Barbadoro Grechetto from Winery Zazzera are 0
Informations about the Winery Zazzera
The Winery Zazzera is one of of the world's greatest estates. It offers 12 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Sulphiting
Introduction of a sulphurous solution into a must or wine to protect it from accidents or diseases, or to select the ferments.
