Winery Adega Vinicola d'ArugaNobu Private Selection Koshu
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Nobu Private Selection Koshu from the Winery Adega Vinicola d'Aruga
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nobu Private Selection Koshu of Winery Adega Vinicola d'Aruga in the region of Yamanashi-ken is a .
Food and wine pairings with Nobu Private Selection Koshu
Pairings that work perfectly with Nobu Private Selection Koshu
Original food and wine pairings with Nobu Private Selection Koshu
The Nobu Private Selection Koshu of Winery Adega Vinicola d'Aruga matches generally quite well with dishes of shellfish or lean fish such as recipes of mussels with cream or baked whiting fillets with julienne vegetables.
Details and technical informations about Winery Adega Vinicola d'Aruga's Nobu Private Selection Koshu.
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.
Informations about the Winery Adega Vinicola d'Aruga
The Winery Adega Vinicola d'Aruga is one of of the world's great 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.
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The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
