Winery CossettiSolbri Chardonnay
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Solbri Chardonnay from the Winery Cossetti
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Solbri Chardonnay of Winery Cossetti in the region of Piedmont is a powerful.
Food and wine pairings with Solbri Chardonnay
Pairings that work perfectly with Solbri Chardonnay
Original food and wine pairings with Solbri Chardonnay
The Solbri Chardonnay of Winery Cossetti matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with 4 cheese sauce, fish and shrimp curry or beetroot and potato gratin.
Details and technical informations about Winery Cossetti's Solbri Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Solbri Chardonnay from Winery Cossetti are 0
Informations about the Winery Cossetti
The Winery Cossetti is one of of the world's great estates. It offers 54 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
