Winery Adega Vinicola d'ArugaVento
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Vento from the Winery Adega Vinicola d'Aruga
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vento of Winery Adega Vinicola d'Aruga in the region of Yamanashi-ken is a .
Food and wine pairings with Vento
Pairings that work perfectly with Vento
Original food and wine pairings with Vento
The Vento of Winery Adega Vinicola d'Aruga matches generally quite well with dishes of shellfish or lean fish such as recipes of cuttlefish a la plancha or chicken chop suey.
Details and technical informations about Winery Adega Vinicola d'Aruga's Vento.
Discover the grape variety: Koshu
Delicate, taut whites with a pale, slightly pinkish robe (grey-pink skin), an airy palate and fresh acidity, with subtle aromas of citrus (yuzu, grapefruit), green apple, white flowers, pear, almond and saline mineral notes. Slightly bitter, refined finish. Signature of the modern whites of Yamanashi (around Mount Fuji) and the locomotive of Japanese wine exports. Autochthonous hybrid variety (vinifera × vitis amurensis), cultivated in Japan for over a thousand years.
Last vintages of this wine
The best vintages of Vento from Winery Adega Vinicola d'Aruga are 2018, 0
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
Japanese winemaking heart at the foot of Mount Fuji, signature in Koshu. Identity-driven native white (~90% of Japanese plantings): delicate, precise dry whites with notes of citrus (yuzu, lime), green apple, white flowers and a slightly saline finish, low alcohol and great freshness. Ideal with sushi and Japanese cuisine. Also Chardonnay and Merlot in the altitude zones of Akeno.
The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
