Winery Terre da VinoSolía Asti
Sparkling wine
In the mouth this sparkling wine is a .
This wine generally goes well with fruity desserts, aperitif or sweet desserts.
Taste structure of the Solía Asti from the Winery Terre da Vino
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Solía Asti of Winery Terre da Vino in the region of Piedmont is a .
Food and wine pairings with Solía Asti
Pairings that work perfectly with Solía Asti
Original food and wine pairings with Solía Asti
The Solía Asti of Winery Terre da Vino matches generally quite well with dishes of sweet desserts, fruity desserts or aperitif such as recipes of apple pie, rice with milk or rice and cheese ball.
Details and technical informations about Winery Terre da Vino's Solía Asti.
Discover the grape variety: St. Laurent
Structured and elegant reds with a deep ruby colour, soft to firm tannins and silky palate, with signature aromas of red fruit (cherry, raspberry), morello cherry (hallmark), sweet spices, undergrowth and floral notes reminiscent of Pinot Noir. Fine ageing potential. Star of the great reds of the Austrian Burgenland, also grown in the Czech Republic. The German synonym for Saint Laurent, an indigenous Austrian black variety genetically related to Pinot Noir.
Last vintages of this wine
The best vintages of Solía Asti from Winery Terre da Vino are 0
Informations about the Winery Terre da Vino
The Winery Terre da Vino is one of of the world's great estates. It offers 91 wines for sale in the of Asti to come and discover on site or to buy online.
The wine region of Asti
Italian capital of sweet, aromatic sparklers. Signature Asti DOCG: light, muscat-scented sparklers from Moscato Bianco with signature notes of fresh grape, peach, apricot, orange blossom and sage, opulent yet balanced sweetness, low alcohol (~7%) — a dessert treat. Moscato d'Asti a more delicate, slightly fizzy (frizzante) version. Also lively, fruity Barbera reds, peppery Grignolino and sweet, musky Brachetto d'Acqui.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
