Winery Casa WallaceGold
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 Gold from the Winery Casa Wallace
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gold of Winery Casa Wallace in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Gold
Pairings that work perfectly with Gold
Original food and wine pairings with Gold
The Gold of Winery Casa Wallace matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with chicken, peppers and mushrooms, seafood lasagna or tomato, ham, cheese and mushroom pie.
Details and technical informations about Winery Casa Wallace's Gold.
Discover the grape variety: Bacchus
Aromatic and fresh whites to drink young, pale golden robe, airy palate with preserved acidity, signature aromas of white flowers (elderflower, acacia), muscat, exotic fruits and herbal notes. Early-ripening and productive. Grown in Germany, England and Luxembourg, gaining recognition for fresh and expressive whites. German white grape obtained in 1933 at Geilweilerhof ((Silvaner x Riesling) x Müller-Thurgau).
Last vintages of this wine
The best vintages of Gold from Winery Casa Wallace are 2015, 0, 2014
Informations about the Winery Casa Wallace
The Winery Casa Wallace is one of of the world's greatest estates. It offers 9 wines for sale in the of Piedmont to come and discover on site or to buy online.
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: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
