Winery Corte dei PapiColle Sape Bianco
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 Colle Sape Bianco from the Winery Corte dei Papi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Colle Sape Bianco of Winery Corte dei Papi in the region of Lazio is a with a nice freshness.
Food and wine pairings with Colle Sape Bianco
Pairings that work perfectly with Colle Sape Bianco
Original food and wine pairings with Colle Sape Bianco
The Colle Sape Bianco of Winery Corte dei Papi matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with mussels, quiche with leeks and fresh salmon from flo or ktipiti (greece).
Details and technical informations about Winery Corte dei Papi's Colle Sape Bianco.
Discover the grape variety: Catarratto
Most certainly of Italian origin, more exactly from Sicily where it is very present, ... almost unknown in France, met in Tunisia. It is involved in the production of the famous Marsala.
Last vintages of this wine
The best vintages of Colle Sape Bianco from Winery Corte dei Papi are 0
Informations about the Winery Corte dei Papi
The Winery Corte dei Papi is one of of the world's greatest estates. It offers 9 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
