Winery Enrico SerafinoCortese
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 Cortese from the Winery Enrico Serafino
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cortese of Winery Enrico Serafino in the region of Piedmont is a powerful.
Food and wine pairings with Cortese
Pairings that work perfectly with Cortese
Original food and wine pairings with Cortese
The Cortese of Winery Enrico Serafino matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of generous flaky quiche, marco polo salad or savoyard crust or cheese crust.
Details and technical informations about Winery Enrico Serafino's Cortese.
Discover the grape variety: Cortese
Lively, structured whites with firm acidity and a slender mouth, featuring aromas of citrus (lemon, grapefruit), green apple, white flowers, fresh almond and chalky mineral notes. Typically saline finish. The absolute star of Gavi DOCG (Cortese di Gavi), one of Italy's great whites, also made as sparkling wines and aged cuvées. Present in Colli Tortonesi DOC and Lombardy. Native Piedmontese grape from the southeast, with a long tradition of noble whites.
Informations about the Winery Enrico Serafino
The Winery Enrico Serafino is one of of the world's great estates. It offers 57 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: Body
Character of a wine combining a good constitution (structure and flesh) with warmth.
