Winery La CostaBirbante Valcamonica Merlot
wine
This wine generally goes well with
The Birbante Valcamonica Merlot of the Winery La Costa is in the top 0 of wines of Valcamonica.
Details and technical informations about Winery La Costa's Birbante Valcamonica Merlot.
Discover the grape variety: Arrufiac
The white Arrufiac is a grape variety that originated in France (South West). 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 large bunches and small grapes. The white Arrufiac can be found cultivated in these vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Provence & Corsica.
Informations about the Winery La Costa
The Winery La Costa is one of of the world's greatest estates. It offers 3 wines for sale in the of Valcamonica to come and discover on site or to buy online.
The wine region of Valcamonica
The wine region of Valcamonica is located in the region of Lombardie of Italy. Wineries and vineyards like the Domaine Rocche dei Vignali or the Domaine Rocche dei Vignali produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Valcamonica are Merlot, Marzemino and Chardonnay, they are then used in wines in blends or as a single variety. In the mouth of Valcamonica is a powerful.
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
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.
