Winery Alla CostieraTrachite Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Trachite Bianco from the Winery Alla Costiera
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trachite Bianco of Winery Alla Costiera in the region of Veneto is a powerful.
Food and wine pairings with Trachite Bianco
Pairings that work perfectly with Trachite Bianco
Original food and wine pairings with Trachite Bianco
The Trachite Bianco of Winery Alla Costiera matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of quick salmon and zucchini lasagna, pasta with shrimp or tomato basil cake.
Details and technical informations about Winery Alla Costiera's Trachite Bianco.
Discover the grape variety: Gamay à jus blanc
Typical Burgundian grape variety. According to published genetic analyses, it is the result of a natural cross between Pinot and Gouais, which are the same parents of Melon. Gamay is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Trachite Bianco from Winery Alla Costiera are 2017, 0
Informations about the Winery Alla Costiera
The Winery Alla Costiera is one of of the world's great estates. It offers 20 wines for sale in the of Veneto to come and discover on site or to buy online.
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: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
