Winery CostantinoLàusu Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Làusu Bianco from the Winery Costantino
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Làusu Bianco of Winery Costantino in the region of Sicily is a powerful.
Food and wine pairings with Làusu Bianco
Pairings that work perfectly with Làusu Bianco
Original food and wine pairings with Làusu Bianco
The Làusu Bianco of Winery Costantino matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of cuttlefish rust from my grandmother in sète, summer tuna quiche or fresh sardine rillettes.
Details and technical informations about Winery Costantino's Làusu Bianco.
Discover the grape variety: Millot Léon
Interspecific crossing between the 101-14 Millardet and Grasset (vitis riparia X vitis rupestris) and the goldriesling obtained by Eugène Kühlmann (1858-1932) around 1911 and marketed around 1921. With these same parents, he obtained among others the Maréchal Foch. Léon Millot is still found in Canada, the United States, Switzerland, Germany, Belgium, Denmark, Sweden, the Netherlands, Poland and England. In France, where it was grown for a long time in Alsace, it is no longer grown in the vineyards, although it is listed in the Official Catalogue of Vine Varieties, list A.
Last vintages of this wine
The best vintages of Làusu Bianco from Winery Costantino are 0, 2015
Informations about the Winery Costantino
The Winery Costantino is one of of the world's great estates. It offers 24 wines for sale in the of Monreale to come and discover on site or to buy online.
The wine region of Monreale
The wine region of Monreale is located in the region of Sicile of Italy. Wineries and vineyards like the Domaine Feudo Disisa or the Domaine Costantino produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Monreale are Nero d'Avola, Chardonnay and Merlot, they are then used in wines in blends or as a single variety. On the nose of Monreale often reveals types of flavors of earth, citrus fruit or microbio and sometimes also flavors of non oak, oak or spices.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
