The Winery La Basia of Unknow region
The Winery La Basia is one of the best wineries to follow in Région inconnue.. It offers 11 wines for sale in of Unknow region to come and discover on site or to buy online.
Looking for the best Winery La Basia wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery La Basia wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery La Basia wines with technical and enological descriptions.
How Winery La Basia wines pair with each other generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of shrimp marinade, small cuttlefish a la plancha or shepherd's pie and leek fondue.
In the mouth the white wine of Winery La Basia. is a powerful with a nice freshness.
This is not a known wine region.
How Winery La Basia wines pair with each other generally quite well with dishes of beef, pasta or lamb such as recipes of seven o'clock leg of lamb, pasta with scamorza and pancetta cheese or leg of lamb cooked in yoghurt / tave kosi (albania).
On the nose the red wine of Winery La Basia. often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit. In the mouth the red wine of Winery La Basia. is a powerful with a lot of tannins present in the mouth.
A very old variety grown in northern Italy and recently in Sardinia. It can also be found in Greece, New Zealand, etc. In France it is practically unknown. It is most certainly related to Teroldego and Refosco dal Pedunculo Rosso and is said to be the brother of Lagrein, all three Italian varieties. It is also related to completer.
How Winery La Basia wines pair with each other generally quite well with dishes of beef, veal or pork such as recipes of puchero, potjevleesch (meat in a pot) or endive frichti.
On the nose the pink wine of Winery La Basia. often reveals types of flavors of red fruit.
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
Planning a wine route in the of Unknow region? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery La Basia.
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Since February 24th 2022 the world has quickly learned a great deal more about Europe’s second-largest country, Ukraine. Most notably will be our profound admiration for the Ukrainians’ continued resistance to the invading Russian Army. This is but one item on a long list that includes such things as Ukraine being one of the world’s top exporters of wheat, barley and sunflower seeds. However, many people are also now learning that Ukraine not only has a thriving winemaking sect ...
The prestige attached to winning at the Decanter World Wine Awards (DWWA) means that being awarded a Bronze medal for some wineries will mean huge celebrations in China, Japan, India, or Thailand. Since the competition began in 2004, I have often reminded judges on my panel about this – whether they are journalists, sommeliers, educators, Masters of Wine or Master Sommeliers. Scroll down for new tasting notes and scores on Jia Bei Lan vintages: from the Chinese wine label that won big at DWWA 20 ...
‘When I started producing wine, the wineries were all in a very bad condition,’ said Askaneli Brothers president Gocha Chkhaidze, recalling the poor state of the Georgian wine industry shortly after the country declared its independence from the Soviet Union in 1991. ‘There was inadequate sanitation, a lack of know-how and old-fashioned bottling lines. People were unable to make wine sustainably, vineyards were not sufficiently cared for, agronomists were unskilled and used to harvest the maximu ...
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.