Winery PusulaL' Estuaire
White wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with L' Estuaire
Pairings that work perfectly with L' Estuaire
Original food and wine pairings with L' Estuaire
The L' Estuaire of Winery Pusula matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of grilled mackerel with garlic and herbs, lobster armorican style or chocolate mousse.
Details and technical informations about Winery Pusula's L' Estuaire.
Discover the grape variety: Cornalin d'Aoste
It is a variety of Valle d'Aosta origin and, like Arvine, it is also found in Italy. In the past, it was cultivated in Savoy and registered in the official catalogue of wine grape varieties, list B, under the name of red humagne, but it is not related to white humagne. According to recent genetic analyses, the Swiss variety Cornalin du Valais is its father and Rèze its grandmother. It is also the grandson of the petit rouge d' Aoste.
Last vintages of this wine
The best vintages of L' Estuaire from Winery Pusula are 0
Informations about the Winery Pusula
The Winery Pusula is one of of the world's greatest estates. It offers 7 wines for sale in the of Central Serbia to come and discover on site or to buy online.
The wine region of Central Serbia
The wine region of Central Serbia of Serbia. Wineries and vineyards like the Domaine Matalj Vinarija or the Domaine Aleksandrovic produce mainly wines red, white and pink. The most planted grape varieties in the region of Central Serbia are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Central Serbia often reveals types of flavors of minerality, oil or cheese and sometimes also flavors of floral, cream or smoke.
The word of the wine: Bordeaux barrel
Barrels of 220 to 225 litres. The toasting of the barrel to bend the staves (curved boards used to make the barrels) can vary according to the coopers and the demand. A gentle and slow toasting has little effect on the aromas. On the other hand, a strong toasting gives aromas of coffee or cocoa which will influence the taste of the wine. A wine barrel has already been aged for a year and has less impact on the wine than a new barrel.
