Winery PescajaSololuce Terre Alfieri
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 Sololuce Terre Alfieri from the Winery Pescaja
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sololuce Terre Alfieri of Winery Pescaja in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Sololuce Terre Alfieri
Pairings that work perfectly with Sololuce Terre Alfieri
Original food and wine pairings with Sololuce Terre Alfieri
The Sololuce Terre Alfieri of Winery Pescaja matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of salmon and spinach lasagna, brasucade of mussels from languedoc or savoyard crozet gratin.
Details and technical informations about Winery Pescaja's Sololuce Terre Alfieri.
Discover the grape variety: Aladin
Interspecific crossing between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1979.
Last vintages of this wine
The best vintages of Sololuce Terre Alfieri from Winery Pescaja are 2017, 0, 2018
Informations about the Winery Pescaja
The Winery Pescaja is one of of the world's greatest estates. It offers 33 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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
