Winery Podere CavagaChardonnay
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 Chardonnay from the Winery Podere Cavaga
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay of Winery Podere Cavaga in the region of Lombardia is a powerful with a nice freshness.
Food and wine pairings with Chardonnay
Pairings that work perfectly with Chardonnay
Original food and wine pairings with Chardonnay
The Chardonnay of Winery Podere Cavaga matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of risotto of coquillettes with chorizo, cuttlefish rust or aumonière with st nectaire cheese.
Details and technical informations about Winery Podere Cavaga's Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Chardonnay from Winery Podere Cavaga are 0
Informations about the Winery Podere Cavaga
The Winery Podere Cavaga is one of of the world's great estates. It offers 17 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Dried
Said of a worn out red wine lacking flesh and volume.
