Winery KanteExtrò
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Extrò from the Winery Kante
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Extrò of Winery Kante in the region of Vino da Tavola is a powerful with a nice freshness.
Food and wine pairings with Extrò
Pairings that work perfectly with Extrò
Original food and wine pairings with Extrò
The Extrò of Winery Kante matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pumpkin and courgette lasagne, zucchini quiche or brioche shuttles.
Details and technical informations about Winery Kante's Extrò.
Discover the grape variety: Madeleine royale
Variety obtained in 1845 by the Moreau-Robert company by crossing the frankenthal noir with the pinot blanc. It has not been propagated for a long time, which means that it is now in danger of disappearing. It is, however, listed in the Official Catalogue of Table Grape Varieties, list A1. - Synonym: Madeleine impériale, plant du caporal (all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Extrò from Winery Kante are 0, 2008
Informations about the Winery Kante
The Winery Kante is one of of the world's great estates. It offers 29 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
