Winery Colle PicchioniCoste Rotonde
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Coste Rotonde from the Winery Colle Picchioni
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Coste Rotonde of Winery Colle Picchioni in the region of Lazio is a with a nice freshness.
Food and wine pairings with Coste Rotonde
Pairings that work perfectly with Coste Rotonde
Original food and wine pairings with Coste Rotonde
The Coste Rotonde of Winery Colle Picchioni matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with lemon and comté cheese, nanie's diced ham quiche or dried tomato, feta and green olive cake.
Details and technical informations about Winery Colle Picchioni's Coste Rotonde.
Discover the grape variety: Ruby-cabernet
Intraspecific crossing carried out in 1936 by Doctor Harold Paul Olmo of the University of California in Davis (United States) between the carignan and the cabernet-sauvignon. The first plantings were made in 1948 in the United States (California). Today, it is less and less multiplied, but it can still be found in South Africa, Australia, Argentina, Chile, Uruguay, Yugoslavia, the United States, etc. In France, it is almost unknown.
Last vintages of this wine
The best vintages of Coste Rotonde from Winery Colle Picchioni are 0
Informations about the Winery Colle Picchioni
The Winery Colle Picchioni is one of of the world's great estates. It offers 13 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
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.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
