Winery La CostaSolesta
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 Solesta from the Winery La Costa
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Solesta of Winery La Costa in the region of Lombardia is a powerful with a nice freshness.
Food and wine pairings with Solesta
Pairings that work perfectly with Solesta
Original food and wine pairings with Solesta
The Solesta of Winery La Costa matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta alla norma, lobster and scallops on a bed of leeks or 3 men pizza with ravioli.
Details and technical informations about Winery La Costa's Solesta.
Discover the grape variety: Gibert
An ancient grape variety found in the Lot department. A.D.N. analyses processed by specific software (U.M.R.-A.G.A.P. Montpellier) have indicated that it is the result of a cross between côt and colombaud. Today, no longer present in the vineyard, it is on the verge of extinction, registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Solesta from Winery La Costa are 2015, 2016, 2014, 2012 and 0.
Informations about the Winery La Costa
The Winery La Costa is one of of the world's greatest estates. It offers 13 wines for sale in the of Lombardia to come and discover on site or to buy online.
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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
