Winery ContriCostebianco 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 Costebianco Bianco from the Winery Contri
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Costebianco Bianco of Winery Contri in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Costebianco Bianco
Pairings that work perfectly with Costebianco Bianco
Original food and wine pairings with Costebianco Bianco
The Costebianco Bianco of Winery Contri matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of seafood pie, quiche without eggs or roasted pumpkin seeds.
Details and technical informations about Winery Contri's Costebianco Bianco.
Discover the grape variety: Grillo
Structured, aromatic whites with ample mouth and fresh acidity, featuring aromas of ripe citrus, yellow peach, exotic fruits, white flowers, Mediterranean herbs and marine saline notes. Tonic finish. A historic key component of Marsala DOC and star of the modern Sicilian dry white revival (Sicilia DOC). Native Sicilian grape, a natural cross of Catarratto × Moscato d'Alessandria.
Last vintages of this wine
The best vintages of Costebianco Bianco from Winery Contri are 0, 2017
Informations about the Winery Contri
The Winery Contri is one of of the world's great estates. It offers 59 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
