Winery BasiliscoSophia
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Sophia from the Winery Basilisco
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sophia of Winery Basilisco in the region of Basilicata is a powerful.
Wine flavors and olphactive analysis
On the nose the Sophia of Winery Basilisco in the region of Basilicata often reveals types of flavors of green apple, pear or salt and sometimes also flavors of earth, oak or tree fruit.
Food and wine pairings with Sophia
Pairings that work perfectly with Sophia
Original food and wine pairings with Sophia
The Sophia of Winery Basilisco matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of scallops with cream, quiche lorraine or melon and cucumber gazpacho.
Details and technical informations about Winery Basilisco's Sophia.
Discover the grape variety: Béclan noir
Native variety of Franche Comté, formerly grown in Beaujolais. It is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Sophia from Winery Basilisco are 2011, 2015, 2014, 2013 and 2012.
Informations about the Winery Basilisco
The Winery Basilisco is one of of the world's greatest estates. It offers 6 wines for sale in the of Basilicata to come and discover on site or to buy online.
The wine region of Basilicata
Basilicata, in Southern Italy, is a region whose name rarely appears in wine circles. It is best known for its red wines made from the Aglianico grape, and in particular for the Aglianico del Vulture appellation. It has only four DOCs, which collectively cover only two of every 100 bottles produced here. The remaining 98% is sold under IGT or, more likely, Vino da Tavola.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
