Winery Cantine La PergolaBiocòra
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 Biocòra from the Winery Cantine La Pergola
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Biocòra of Winery Cantine La Pergola in the region of Lombardia is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Biocòra of Winery Cantine La Pergola in the region of Lombardia often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Biocòra
Pairings that work perfectly with Biocòra
Original food and wine pairings with Biocòra
The Biocòra of Winery Cantine La Pergola matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of baked lasagna, fish and shrimp wok with curry or chicken puff pastry.
Details and technical informations about Winery Cantine La Pergola's Biocòra.
Discover the grape variety: Nerello Cappuccio
Supple, fruity reds with a light ruby color, smooth tannins and a round palate, offering signature aromas of red fruits (cherry, raspberry), plum, soft spices and volcanic notes. A charming profile adding roundness and fruit to blends. Essential component of Etna Rosso DOC blended with nerello mascalese, the signature of great volcanic Sicilian reds on Etna's slopes. Italian indigenous variety from Sicily.
Last vintages of this wine
The best vintages of Biocòra from Winery Cantine La Pergola are 2017, 2015, 0, 2016
Informations about the Winery Cantine La Pergola
The Winery Cantine La Pergola is one of of the world's greatest estates. It offers 11 wines for sale in the of Lugana to come and discover on site or to buy online.
The wine region of Lugana
DOC straddling Lombardy and Veneto south of Lake Garda, benchmark saline, structured whites. Native Turbiana (Trebbiano di Lugana) as the sole grape: lively whites with signature notes of fresh almond, citrus, white apple, white flowers and a saline iodine mineral touch, taut and long palate — with unsuspected ageing potential. Still, oak-aged Superiore, ample Riserva and Spumante versions. Rich clay-limestone soils, ~1,800 ha.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
