Winery Casal PilozzoColle Gaio
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Colle Gaio from the Winery Casal Pilozzo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Colle Gaio of Winery Casal Pilozzo in the region of Latium is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Colle Gaio
Pairings that work perfectly with Colle Gaio
Original food and wine pairings with Colle Gaio
The Colle Gaio of Winery Casal Pilozzo matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta gratin milanese style, quiche with leeks and fresh salmon from flo or chorizo rillettes.
Details and technical informations about Winery Casal Pilozzo's Colle Gaio.
Discover the grape variety: Aspiran
Aspiran is a grape variety whose first traces go back to Gallo-Roman times. Originally from the Languedoc region, it is not very common nowadays. It has many alternative names, including verdal, ribeyrenc and riveyrenc. The vine, which is more or less upright, has average vigor. The ripening of the second late period allows the picking of compact, winged, conical bunches of medium size. The berries are protected by a resistant, albeit thin, skin, which is distinguished by its plum-colored hue, but can also appear pink, gray or white. The flesh is delicious with its spicy and sweet taste and is rich in juice. When vinified, it gives a product with a delicate colour, slightly perfumed and fine in the mouth. Although it does not fear arid and rocky soils, Aspiran is sensitive to winter frosts.
Last vintages of this wine
The best vintages of Colle Gaio from Winery Casal Pilozzo are 1997, 1996, 2010, 2012
Informations about the Winery Casal Pilozzo
The Winery Casal Pilozzo is one of of the world's greatest estates. It offers 19 wines for sale in the of Latium to come and discover on site or to buy online.
The wine region of Latium
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
News related to this wine
Chablis: #locationmatters by Yang LU
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this first 90-second clip, Yang LU explains how location is the key to understanding “Why Chablis is special”. #Chablis #PureChablis ...
At the heart of the terroirs of Mâcon-Igé
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Igé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ ...
The Mâcon plus appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
The word of the wine: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.