Pinot Bianco "Santarosa" DOC Castello di Spessa

Friuli Venezia Giulia
Collio DOC
2019
Sku: 3298
Until stocks
Q.ty
€ 16.80 € 20.50
Shipping within Monday 27 September, if you order within 1 hour e 22 minutes

Opzione Quantità

2 bottles
€ 33.60
Purchase
-18%
3 bottles
€ 50.40
Purchase
-18%
6 bottles
€ 100.80
Purchase
-18%

Awards and honors

Punteggio sommelier
92/100
2021
3 Bicchieri gambero rosso
2020

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Castello di Spessa is an historical and at the same time mysterious place: its origins are unclear, ...
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Wine Characteristics

Winery
Castello di Spessa
Region
Friuli Venezia Giulia
Wine list:
Pinot Bianco
Denomination:
Collio DOC
Vintage:
2019
Grapes:
100% Pinot Bianco
Alcohol:
14,00%
Dimension:
Standard bottle
Cl:
75cl
Style:
Light and fresh
Pairing:
Appetizers steamed fish, Appetizers Smoked Fish, Spaghetti with clams, swordfish, Cold meats and salami, fresh cheese, Tartare-fish carpaccio
Sulfites:
Contains sulfites
Code ICQRF:
GO/967
Winerry's Headquarter:
Castello di Spessa - Capriva del Friuli (GO) - Via Spessa, 1

Descrizione vino

A wine of great refinement, the result of the vinification in purity of Pinot Bianco grapes. The origin falls in the territory of Capriva del Friuli. The harvest involves rigorous hand-picking which takes place in September, generally during the first ten days. The vinification takes place in stainless steel tanks with a controlled temperature of 17°C. The aging takes place in the tank for 6 months and follows in the bottle for a further 2 months.

 

Characteristics of this wine from Castello di Spessa Winery

This wine has a straw yellow color with golden reflections. The scent is particularly rich and concentrated, with hints of ripe tropical fruit accompanied by sweet floral notes. The taste is fatty and salty, as well as extraordinarily harmonious.

 

Suggested food pairings while tasting this white wine from Friuli

Try it with light appetizers based on steamed fish and sea fish, delicate fish risottos and pasta dishes or vegetable soups, spaghetti with mullet, tagliatelle with saffron sole, seafood soup with polenta , baked sea bream, turbot with potatoes and bouillabaisse. The optimal serving temperature is 10°C in a high and wide glass. 

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