Winery ColsanGiacomoTerra di Alessio
Sparkling wine
This wine generally goes well with appetizers and snacks, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Terra di Alessio
Pairings that work perfectly with Terra di Alessio
Original food and wine pairings with Terra di Alessio
The Terra di Alessio of Winery ColsanGiacomo matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of pan-fried potatoes with smoked salmon and rosemary, creamy risotto with scallops or pasta gratin with comté cheese.
Details and technical informations about Winery ColsanGiacomo's Terra di Alessio.
Discover the grape variety: Saint Côme
A very old variety grown in Aveyron, it has almost disappeared from the vineyard. It is registered in the Official Catalogue of wine grape varieties, list A1. According to published genetic analyses, it is the result of a natural cross between the white gouais and the moural - or morrastel -. For more information on other relatives, click here !
Last vintages of this wine
The best vintages of Terra di Alessio from Winery ColsanGiacomo are 0
Informations about the Winery ColsanGiacomo
The Winery ColsanGiacomo is one of of the world's greatest estates. It offers 7 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
