Winery Le CosteL'Abboccatello
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the L'Abboccatello from the Winery Le Coste
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L'Abboccatello of Winery Le Coste in the region of Lazio is a with a nice freshness.
Food and wine pairings with L'Abboccatello
Pairings that work perfectly with L'Abboccatello
Original food and wine pairings with L'Abboccatello
The L'Abboccatello of Winery Le Coste matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of eggplant lasagna, tuna, pepper and tomato quiche or stuffed sea almonds with cream cheese.
Details and technical informations about Winery Le Coste's L'Abboccatello.
Discover the grape variety: Villard
Villard noir is a grape variety that originated in France (Rhône-Alpes valley). It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Villard noir can be found in several vineyards: Provence & Corsica, Rhone Valley, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of L'Abboccatello from Winery Le Coste are 0
Informations about the Winery Le Coste
The Winery Le Coste is one of of the world's great estates. It offers 33 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Sabrer (champagne)
A cavalier and folkloric way of opening a bottle of champagne by breaking the neck with a sharp blow given with the top of the blade of a sabre.
