Winery Conte FoscoMedium Sweet White
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 Medium Sweet White from the Winery Conte Fosco
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Medium Sweet White of Winery Conte Fosco in the region of Emilia-Romagna is a with a nice freshness.
Food and wine pairings with Medium Sweet White
Pairings that work perfectly with Medium Sweet White
Original food and wine pairings with Medium Sweet White
The Medium Sweet White of Winery Conte Fosco matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pastasciutta (corsica), quiche without pastry, courgette and blue cheese or lili's gressins.
Details and technical informations about Winery Conte Fosco's Medium Sweet White.
Discover the grape variety: Muscat de Roussé
Intraspecific cross between Hamburg Muscat and Cardinal, obtained in 1973 at the Roussé viticultural station (Bulgaria).
Last vintages of this wine
The best vintages of Medium Sweet White from Winery Conte Fosco are 0
Informations about the Winery Conte Fosco
The Winery Conte Fosco is one of of the world's greatest estates. It offers 15 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
