Winery BastíaCapo degli Onesti
Sparkling wine
This wine generally goes well with appetizers and snacks, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Capo degli Onesti
Pairings that work perfectly with Capo degli Onesti
Original food and wine pairings with Capo degli Onesti
The Capo degli Onesti of Winery Bastía matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of fish stew, pike quenelles with lobster bisque sauce or lasagna of the sea with zucchini.
Details and technical informations about Winery Bastía's Capo degli Onesti.
Discover the grape variety: Ohanès
This variety is known in Spain, Portugal, Italy, Greece, Morocco, South Africa, the United States (California), Argentina, Chile, etc. In France, it is little cultivated because of its late maturity. - Synonyms: oanez or ohanez, uva de Almeria, uva del barco, santa paula, not to be confused with the white gherkin, khaen, grumer negro, valenci or valensi, which is not related to the black valensi (for all the synonyms of the grape varieties, click here!)
Last vintages of this wine
The best vintages of Capo degli Onesti from Winery Bastía are 0
Informations about the Winery Bastía
The Winery Bastía is one of of the world's greatest estates. It offers 9 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: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
