Winery Cordero San GiorgioPiasa Rosato
Pink wine
This wine generally goes well with poultry, veal or shellfish.
The Piasa Rosato of the Winery Cordero San Giorgio is in the top 50 of wines of Provincia di Pavia.
Food and wine pairings with Piasa Rosato
Pairings that work perfectly with Piasa Rosato
Original food and wine pairings with Piasa Rosato
The Piasa Rosato of Winery Cordero San Giorgio matches generally quite well with dishes of veal, shellfish or poultry such as recipes of paupiettes in a casserole with cream, cuttlefish rust or chicken with green olives.
Details and technical informations about Winery Cordero San Giorgio's Piasa Rosato.
Discover the grape variety: Noual
Simple, fresh dry whites with a pale golden colour, supple palate with moderate acidity, showing undemonstrative aromas of citrus and white flowers. Discreet rustic profile. Almost extinct, preserved in INRAE varietal collections for its heritage value, a witness to the pre-phylloxera ampelographic diversity of the South-West and part of the heritage varieties under study. Rare French white variety, formerly grown in the South-West.
Last vintages of this wine
The best vintages of Piasa Rosato from Winery Cordero San Giorgio are 0
Informations about the Winery Cordero San Giorgio
The Winery Cordero San Giorgio is one of of the world's greatest estates. It offers 6 wines for sale in the of Provincia di Pavia to come and discover on site or to buy online.
The wine region of Provincia di Pavia
Lombard IGT complementary to neighbouring Oltrepò Pavese, an accessible expression of the Pavia terroir. Pinot Nero as flagship red: fine and fresh with notes of cherry, raspberry, undergrowth and sweet spices, supple tannins — fruity and moreish. Also lively Barbera, fleshy Croatina, supple Bonarda. Fresh Pinot Grigio, round Chardonnay, mineral Riesling, muscaty Moscato whites.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
