Winery Adega Vinicola d'ArugaKatsunuma White
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Katsunuma White from the Winery Adega Vinicola d'Aruga
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Katsunuma White of Winery Adega Vinicola d'Aruga in the region of Yamanashi-ken is a .
Food and wine pairings with Katsunuma White
Pairings that work perfectly with Katsunuma White
Original food and wine pairings with Katsunuma White
The Katsunuma White of Winery Adega Vinicola d'Aruga matches generally quite well with dishes of shellfish or lean fish such as recipes of bouillabaisse like in marseille or asian style fish papillote (very healthy).
Details and technical informations about Winery Adega Vinicola d'Aruga's Katsunuma White.
Discover the grape variety: Koshu
One of the oldest varieties cultivated in Japan, generally in arbors/pergolas, most often used as a table grape and recently vinified and associated with other varieties. It is a Vitis vinifera also known in Australia, New Zealand, Germany, the United States... practically unknown in France.
Last vintages of this wine
The best vintages of Katsunuma White from Winery Adega Vinicola d'Aruga are 2013, 2018, 2014, 2012 and 2015.
Informations about the Winery Adega Vinicola d'Aruga
The Winery Adega Vinicola d'Aruga is one of of the world's greatest estates. It offers 31 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.
The wine region of Yamanashi-ken
Yamanashi is the first Japanese Geographical Indication (GI) for wine. Established in 2013, it is situated in the prefecture of the same name. Yamanashi is promoted as the birthplace of Japanese wine production. The most prominent Grape varieties grown here are the indigenous vitis vinefera white grape variety Koshu, and the Japanese-bred pale red Hybrid Muscat Bailey A.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
