Winery MarchisioCortese
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Cortese from the Winery Marchisio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cortese of Winery Marchisio in the region of Piedmont is a powerful.
Food and wine pairings with Cortese
Pairings that work perfectly with Cortese
Original food and wine pairings with Cortese
The Cortese of Winery Marchisio matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pumpkin and courgette lasagne, cuttlefish rust from my grandmother in sète or my godmother's sausage salad.
Details and technical informations about Winery Marchisio's Cortese.
Discover the grape variety: Cortese
A very old variety, cultivated for a very long time in Piedmont in northwestern Italy, it can also be found in other Italian wine regions. It is known in Germany, Switzerland, Argentina, Mexico, Brazil, the United States, etc. It is virtually unknown in France.
Informations about the Winery Marchisio
The Winery Marchisio is one of of the world's greatest estates. It offers 12 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
