Winery Teo CostaCostarossa Bonarda
Red wine
In the mouth this red wine is a with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Costarossa Bonarda from the Winery Teo Costa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Costarossa Bonarda of Winery Teo Costa in the region of Piedmont is a with a lot of tannins present in the mouth.
Food and wine pairings with Costarossa Bonarda
Pairings that work perfectly with Costarossa Bonarda
Original food and wine pairings with Costarossa Bonarda
The Costarossa Bonarda of Winery Teo Costa matches generally quite well with dishes of beef, pasta or lamb such as recipes of pork chops with potatoes, shrimp marinade or lamb shoulder confit.
Details and technical informations about Winery Teo Costa's Costarossa Bonarda.
Discover the grape variety: Hibou blanc
Simple, fresh dry whites with a pale golden colour, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Rustic and discreet profile. Nearly extinct, preserved in INRAE varietal collections; testifies to the pre-phylloxera ampelographic diversity of the South-West and studied for its genetic interest. Rare French white variety, formerly grown in the South-West.
Last vintages of this wine
The best vintages of Costarossa Bonarda from Winery Teo Costa are 0
Informations about the Winery Teo Costa
The Winery Teo Costa is one of of the world's great estates. It offers 42 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Acescence
An alteration in wine also known as pitting (hence the expression piqué wine), due to the presence of acetic acid and ethyl acetate, and characterized by a vinegar-like odor.
