Winery Zio Porco - Babyrousa Nude 'N' Crude

Winery Zio PorcoBabyrousa Nude 'N' Crude

The Babyrousa Nude 'N' Crude of Winery Zio Porco is a wine from the region of Veneto.
This wine generally goes well with
The Babyrousa Nude 'N' Crude of the Winery Zio Porco is in the top 0 of wines of Veneto.

Details and technical informations about Winery Zio Porco's Babyrousa Nude 'N' Crude.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Chinuri

Native to Georgia, it has been known for a long time, especially in the Kartli(e) region in the central part of the country, where it is still grown. It has long been appreciated as a table grape. Chinuri can also be found in Germany, Azerbaijan, Russia, Bulgaria, Slovenia, Romania, sometimes in China, and in France, where it is virtually unknown.

Informations about the Winery Zio Porco

The winery offers 16 different wines.
Its wines get an average rating of 3.6.
It is in the top 15 of the best estates in the region
It is located in Vénétie
Find the Winery Zio Porco on Facebook

The Winery Zio Porco is one of of the world's great 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 20000 of of Veneto wines
In the top 350000 of wines
In the top 650000 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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