Winery Cantine CrosioCostaparadiso
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Costaparadiso from the Winery Cantine Crosio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Costaparadiso of Winery Cantine Crosio in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Costaparadiso
Pairings that work perfectly with Costaparadiso
Original food and wine pairings with Costaparadiso
The Costaparadiso of Winery Cantine Crosio matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with chicken, pasta with mussels or tomato, ham, cheese and mushroom pie.
Details and technical informations about Winery Cantine Crosio's Costaparadiso.
Discover the grape variety: Zinfandel
Generous, high-alcohol reds with a dark robe and indulgent palate, showing aromas of stewed blackberry, raspberry, black pepper, liquorice, cinnamon and cooked fruit. Also vinified as a popular sweet rosé (White Zinfandel). Star of California (Lodi, Sonoma, Dry Creek Valley, Paso Robles) with sought-after century-old vines. Identical to Italian Primitivo and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Costaparadiso from Winery Cantine Crosio are 2016, 0, 2015
Informations about the Winery Cantine Crosio
The Winery Cantine Crosio is one of of the world's greatest estates. It offers 17 wines for sale in the of Erbaluce di Caluso to come and discover on site or to buy online.
The wine region of Erbaluce di Caluso
Piedmontese DOCG of Canavese (~242 ha around Caluso), exclusive Erbaluce in three styles. Secco as crisp white: precise and mineral with green apple, citrus, white flowers, almond and alpine touch, lively palate. Metodo Classico Spumante as fine sparkling (brioche, citrus). Exceptional golden Passito (dried grapes, 36-48 months ageing): candied apricot, honey, hazelnut, roasted almond — among Italy's greatest passito.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Phylloxera
Aphid that came from America and ravaged European vineyards at the end of the 19th century. It lives on the roots of the vine, from which it pumps the sap. The only vines capable of resisting it had to be imported from the United States, and then grafted onto their root system the wood of traditional French grape varieties. Today, grafted vines are always planted.
