Winery SoldoBianco Costaiola Semi Sweet
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 Bianco Costaiola Semi Sweet from the Winery Soldo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianco Costaiola Semi Sweet of Winery Soldo in the region of Vino da Tavola is a powerful.
Food and wine pairings with Bianco Costaiola Semi Sweet
Pairings that work perfectly with Bianco Costaiola Semi Sweet
Original food and wine pairings with Bianco Costaiola Semi Sweet
The Bianco Costaiola Semi Sweet of Winery Soldo matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with basil, pike dumplings with shrimp sauce or endive salad of the gourmands.
Details and technical informations about Winery Soldo's Bianco Costaiola Semi Sweet.
Discover the grape variety: Vilana
A very old grape variety grown in Greece - one of the main ones - most often at high altitude, it is said to have originated on the island of Crete. It can also be found in Italy, but is practically unknown in France. D.N.A. analyses have shown that it is related to Thrapsthiri and Vidiano.
Informations about the Winery Soldo
The Winery Soldo is one of of the world's great estates. It offers 22 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
