Coolangatta EstateFortified Verdelho
wine
This wine generally goes well with
The Fortified Verdelho of the Coolangatta Estate is in the top 0 of wines of Shoalhaven Coast.
Details and technical informations about Coolangatta Estate's Fortified Verdelho.
Discover the grape variety: Lambrusco montericco
Lively and fruity sparkling reds with a clear ruby robe and pink foam, soft tannins and a lively effervescent palate with well-marked acidity, signature aromas of red fruits (cherry, strawberry), violet and floral notes. Often blended with Lambrusco Salamino and Maestri, contributes to the reputed Lambrusco di Sorbara DOC of Reggio Emilia. Lambrusco variety grown in Emilia-Romagna.
Informations about the Coolangatta Estate
The Coolangatta Estate is one of of the world's greatest estates. It offers 16 wines for sale in the of Shoalhaven Coast to come and discover on site or to buy online.
The wine region of Shoalhaven Coast
GI of New South Wales on the South Pacific coast (from Kiama to Durras, varied soils, strong oceanic influence, cooling breezes preserving acidity, humid summers). Chambourcin and Verdelho are the signature grapes: Chambourcin is a humidity-resistant hybrid producing fruity reds with dark berries; Verdelho delivers fresh whites with tropical notes and bright citrus. Chardonnay, Sauvignon Blanc and Sémillon as fresh whites; Sangiovese, Viognier, Tannat and Tempranillo emerging.
The wine region of Nouvelle-Galles du Sud
Australia's 2nd wine state with diverse regions. Iconic Hunter Valley: a Sémillon unlike any other, straight, low-alcohol dry whites with vivid citrus when young, evolving over 10-20 years toward honey, toast and lanolin. Medium-bodied Hunter Shiraz, spicy and earthy (leather, red fruits). Also round Chardonnay and aromatic Verdelho.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
