The Winery Col di Lamo is one of the best wineries to follow in Région inconnue.. It offers 4 wines for sale in of Unknow region to come and discover on site or to buy online.
Looking for the best Winery Col di Lamo wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Col di Lamo wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Col di Lamo wines with technical and enological descriptions.
How Winery Col di Lamo wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef lark, marinated leg of lamb with herbs or medallions of monkfish with citrus fruits.
On the nose the red wine of Winery Col di Lamo. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit. In the mouth the red wine of Winery Col di Lamo. is a powerful with a nice balance between acidity and tannins.
This is not a known wine region.
Planning a wine route in the of Unknow region? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Col di Lamo.
Originally from the Charentes region, it is now endangered. It is still found in isolated stocks, most often in old ugni blanc plantations. This variety is said to be the result of a natural cross between folle blanche and ugni blanc. It is registered in the Official Catalogue of Vine Varieties, list A1. - Synonyms: frontignan des Charentes, aramon blanc by mistake in the Var, gros montils on the island of Oléron, ugni de Montpellier, burger (not to be confused with elbling and gouais blanc which have the same synonym), auba, meslier d'Orléans (not to be confused with meslier saint François) (for all the synonyms of the grape varieties, click here!)
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During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
