Winery TestaWhite
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the White from the Winery Testa
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the White of Winery Testa in the region of California is a powerful.
Food and wine pairings with White
Pairings that work perfectly with White
Original food and wine pairings with White
The White of Winery Testa matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta with boursin, brazilian feijoada or knife feet.
Details and technical informations about Winery Testa's White.
Discover the grape variety: Muscadoule
This direct-producing hybrid is the result of an interspecific cross between Villard blanc and Muscat de Hambourg, obtained in 1937 by Galibert Alfred and Coulondre Eric. Almost no longer multiplied, it is now clearly on the verge of extinction.
Last vintages of this wine
The best vintages of White from Winery Testa are 0
Informations about the Winery Testa
The Winery Testa is one of of the world's greatest estates. It offers 10 wines for sale in the of Mendocino County to come and discover on site or to buy online.
The wine region of Mendocino County
The wine region of Mendocino County is located in the region of North Coast of California of United States. We currently count 344 estates and châteaux in the of Mendocino County, producing 763 different wines in conventional, organic and biodynamic agriculture. The wines of Mendocino County go well with generally quite well with dishes .
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Basic wine
Dry, still wine intended for the production of sparkling wines (champagne, crémants, etc.). The basic wines undergo a second fermentation in the bottle for the production of carbon dioxide, and therefore of bubbles.
