Winery FiambertiCosta Paradiso Sangue di Giuda
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Costa Paradiso Sangue di Giuda from the Winery Fiamberti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Costa Paradiso Sangue di Giuda of Winery Fiamberti in the region of Lombardia is a powerful.
Food and wine pairings with Costa Paradiso Sangue di Giuda
Pairings that work perfectly with Costa Paradiso Sangue di Giuda
Original food and wine pairings with Costa Paradiso Sangue di Giuda
The Costa Paradiso Sangue di Giuda of Winery Fiamberti matches generally quite well with dishes of beef, pasta or lamb such as recipes of salmon with cream sauce, tagliatelle with mushrooms or lamb parmentine with eggplant and spices.
Details and technical informations about Winery Fiamberti's Costa Paradiso Sangue di Giuda.
Discover the grape variety: Muscat reine des vignes
Obtained in Hungary in 1916 by Jean (Janos) Mathiasz by crossing the Beirut date tree with the Csaba pearl. This variety is nowadays very little multiplied, but it is registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Costa Paradiso Sangue di Giuda from Winery Fiamberti are 2014, 0
Informations about the Winery Fiamberti
The Winery Fiamberti is one of of the world's greatest estates. It offers 36 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
