Winery Cascina MelognisComitis
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 Comitis from the Winery Cascina Melognis
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Comitis of Winery Cascina Melognis in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Comitis
Pairings that work perfectly with Comitis
Original food and wine pairings with Comitis
The Comitis of Winery Cascina Melognis matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of roast beef in a foie gras and chanterelle crust, rougaille tomatoes (madagascar) or ramen burger.
Details and technical informations about Winery Cascina Melognis's Comitis.
Discover the grape variety: Chasselas
Light, lively whites with a tender palate and low acidity, with discreet aromas of fresh hazelnut, white flowers, light honey, apple and strongly terroir-driven mineral notes ("chameleon wine" of Swiss soils). Made as dry, often slightly sparkling whites. Absolute star of Vaud (Dézaley, Calamin, Lavaux Grand Cru) and Valais (Fendant) in Switzerland. Also in Pouilly-sur-Loire AOC and the German Jura. Excellent table grape.
Informations about the Winery Cascina Melognis
The Winery Cascina Melognis is one of of the world's greatest estates. It offers 7 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: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
