Winery ColsantoCantaluce
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Cantaluce from the Winery Colsanto
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cantaluce of Winery Colsanto in the region of Umbria is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Cantaluce of Winery Colsanto in the region of Umbria often reveals types of flavors of oak.
Food and wine pairings with Cantaluce
Pairings that work perfectly with Cantaluce
Original food and wine pairings with Cantaluce
The Cantaluce of Winery Colsanto matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of tagliatelle with fresh salmon, quiche without eggs or lebanese hummus.
Details and technical informations about Winery Colsanto's Cantaluce.
Discover the grape variety: Amigne
A very old vine cultivated in the Swiss Valais, more precisely in Vétroz. The latest genetic analyses, to be confirmed however, show that it would be related to the petit meslier and in fact to the gouais and the savagnin. It should be noted that it is only known in its country and region of origin.
Last vintages of this wine
The best vintages of Cantaluce from Winery Colsanto are 2017, 0
Informations about the Winery Colsanto
The Winery Colsanto is one of of the world's greatest estates. It offers 7 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
