Winery KanteKC
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the KC from the Winery Kante
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the KC of Winery Kante in the region of Friuli-Venezia Giulia is a powerful with a nice freshness.
Food and wine pairings with KC
Pairings that work perfectly with KC
Original food and wine pairings with KC
The KC of Winery Kante matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of salmon and spinach lasagna, fried squid or autumn pumpkin pie.
Details and technical informations about Winery Kante's KC.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of KC from Winery Kante are 2017, 0, 2018
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 Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Italian benchmark of great whites of elegance and minerality. Emblematic Friulano with notes of fresh almond, pear and white flowers, taut Ribolla Gialla, precise Pinot Grigio, lively Sauvignon and balanced Chardonnay. Rare sweet Picolit (DOCG), saline Malvasia Istriana. Rising reds: fruity spicy Refosco, more tannic Pignolo and Schioppettino.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
