Winery CornaléCustoza
White wine
This wine is a blend of 2 varietals which are the Cortese and the Garganega.
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Custoza from the Winery Cornalé
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Custoza of Winery Cornalé in the region of Veneto is a powerful with a nice freshness.
Food and wine pairings with Custoza
Pairings that work perfectly with Custoza
Original food and wine pairings with Custoza
The Custoza of Winery Cornalé matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of tagliatelle with carbonara, mussels carbonara or peppers with lentil stuffing.
Discover the grape variety: Cortese
A very old variety, cultivated for a very long time in Piedmont in northwestern Italy, it can also be found in other Italian wine regions. It is known in Germany, Switzerland, Argentina, Mexico, Brazil, the United States, etc. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Custoza from Winery Cornalé are 2016, 0
Informations about the Winery Cornalé
The Winery Cornalé is one of of the world's great estates. It offers 18 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: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
