The Winery Bàstian Cuntràri is one of the best wineries to follow in Valtellina.. It offers 2 wines for sale in of Valtellina to come and discover on site or to buy online.
Looking for the best Winery Bàstian Cuntràri wines in Valtellina among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Bàstian Cuntràri wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Bàstian Cuntràri wines with technical and enological descriptions.
How Winery Bàstian Cuntràri wines pair with each other generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue with vegetables, pasta with mussels or grilled leg of lamb marinated in aromatic oil.
In the mouth the red wine of Winery Bàstian Cuntràri. is a powerful.
The wine region of Valtellina is located in the region of Lombardie of Italy. Wineries and vineyards like the Domaine Nino Negri or the Domaine Nino Negri produce mainly wines red, sparkling and unknow. The most planted grape varieties in the region of Valtellina are Nebbiolo, Merlot and Marzemino, they are then used in wines in blends or as a single variety. On the nose of Valtellina often reveals types of flavors of cherry, baking spice or iron and sometimes also flavors of dried fruit, dried fruit or floral.
In the mouth of Valtellina is a powerful with a nice balance between acidity and tannins. We currently count 62 estates and châteaux in the of Valtellina, producing 109 different wines in conventional, organic and biodynamic agriculture. The wines of Valtellina go well with generally quite well with dishes of beef, lamb or game (deer, venison).
Planning a wine route in the of Valtellina? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Bàstian Cuntràri.
Interspecific crossing between the muscat du moulin or 299-35 Couderc (Pédro Ximénès x 603 Couderc (carignan noir x vitis rupestris) and the muscat ottonel obtained in 1962 by Bruce Reisch and Thomas Henick-Kling at the Experimental Station of the Cornell University - Geneva - New York (United States) Apart from this country, it is almost unknown in other wine-producing countries.
