Winery SassaraCoconar Orange
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Coconar Orange from the Winery Sassara
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Coconar Orange of Winery Sassara in the region of Veneto is a with a nice freshness.
Food and wine pairings with Coconar Orange
Pairings that work perfectly with Coconar Orange
Original food and wine pairings with Coconar Orange
The Coconar Orange of Winery Sassara matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with arrabiata, scallops with saffron or old-fashioned aligot.
Details and technical informations about Winery Sassara's Coconar Orange.
Discover the grape variety: Garganega
Structured, aromatic whites with a round palate and fresh acidity, with aromas of fresh almond, white flowers, yellow apple, pear, citrus and volcanic mineral notes. Typical bitter almond finish. Made as noble dry whites (Soave Classico DOC, Soave Superiore DOCG) and sumptuous passito dessert wines (Recioto di Soave DOCG). Also in Gambellara DOC. Native Venetian variety from the volcanic hills south-east of Verona.
Last vintages of this wine
The best vintages of Coconar Orange from Winery Sassara are 2020, 0
Informations about the Winery Sassara
The Winery Sassara is one of of the world's greatest estates. It offers 7 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
