Winery Solo Corso - White Medium Sweet

Winery Solo CorsoWhite Medium Sweet

3.5
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The White Medium Sweet of Winery Solo Corso is a white wine from the region of Vino da Tavola.
This wine generally goes well with

Details and technical informations about Winery Solo Corso's White Medium Sweet.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Pecorino

A very old vine cultivated in Italy and very well known in particular in the Marche and Abruzzo regions, a trace of it has been found as far back as the second century B.C. where it is stated that it would have its first origins in Greece... almost unknown in France.

Last vintages of this wine

White Medium Sweet - 0
In the top 100 of of Vino da Tavola wines
Average rating: 3.51110.50

The best vintages of White Medium Sweet from Winery Solo Corso are 0

Informations about the Winery Solo Corso

The winery offers 8 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Vino da Tavola

The Winery Solo Corso is one of of the world's greatest estates. It offers 8 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.

Top wine Vino da Tavola
In the top 150000 of of Italy wines
In the top 850 of of Vino da Tavola wines
In the top 200000 of white wines
In the top 700000 wines of the world

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.

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