- This characterful white wine pairs excellently with dishes such as fried trout with ginger-pear or cod with cucumber-mustard vegetable
- Its origin from Veneto makes this wine a typical representative of wines from a cool-climate growing region
- This Italian white wine is ideally suited as an elegant summer wine
Fior D'Arancio Secco Colli Euganei - Quota 101
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More information about Fior D'Arancio Secco Colli Euganei - Quota 101
The Fior D'Arancio Secco Colli Euganei from Quota 101 in Veneto reveals a bright, golden-yellow color in the glass. The first nose of the Fior D'Arancio Secco Colli Euganei reveals nuances of orange and acacia. The fruity overtones of the bouquet are joined by further fruity-balsamic nuances.
The Quota 101 Fior D'Arancio Secco Colli Euganei presents itself wonderfully dry to the wine lover. This white wine never appears coarse or austere, but rather round and smooth. Balanced and multi-layered, this crisp and fleshy white wine presents itself on the palate. The finish of this white wine from the Veneto wine-growing region finally delights with a beautiful aftertaste. The aftertaste is also accompanied by mineral hints from the limestone- and clay-dominated soils.
Vinification of Quota 101 Fior D'Arancio Secco Colli Euganei
The balanced Fior D'Arancio Secco Colli Euganei from Italy is a varietal wine, organically vinified from the Goldmuskateller grape variety. In Veneto, the vines that produce the grapes for this wine grow on clay and limestone soils. After the grape harvest, the grapes are brought to the press house as quickly as possible. There they are selected and gently crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. After fermentation is complete, the Fior D'Arancio Secco Colli Euganei can continue to harmonize on the fine lees for several months.
Food recommendation for the Fior D'Arancio Secco Colli Euganei from Quota 101
Enjoy this organic white wine from Italy well chilled at 8–10°C as an accompanying wine to chickpea curry, vegetable stew with pesto, or asparagus salad with quinoa.
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