Winery CastelloreCococciola
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Cococciola from the Winery Castellore
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cococciola of Winery Castellore in the region of Puglia is a powerful.
Wine flavors and olphactive analysis
On the nose the Cococciola of Winery Castellore in the region of Puglia often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Cococciola
Pairings that work perfectly with Cococciola
Original food and wine pairings with Cococciola
The Cococciola of Winery Castellore matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of koskera hake (basque country), mushroom, bacon and gruyere quiche or bruschetta with mozzarella.
Details and technical informations about Winery Castellore's Cococciola.
Discover the grape variety: Mara
Intraspecific cross between gamay noir and reichensteiner obtained in 1970 by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). From these same parents he also obtained the gamaret and the garanoir. It should not be confused with the Romanian direct producer hybrid, also black, resulting from an interspecific cross between 12 303 Seyve-Villard and ozana. Mara is mainly cultivated in Switzerland and is virtually unknown in France.
Last vintages of this wine
The best vintages of Cococciola from Winery Castellore are 2017, 0
Informations about the Winery Castellore
The Winery Castellore is one of of the world's great estates. It offers 55 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
