The flavor of dried fruit in wine of Piedmont
Discover the of Piedmont wines revealing the of dried fruit flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Piedmont flavors
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.
Quintessential Italian gastronomy.
The word of the wine: Viscosity
Consistency of wine reminiscent of the tactile sensation of sugar syrup with varying degrees of fluidity, due to the alcohol and natural sugar in the grapes present in sweet wines. In excess, this sensation can make the wine pasty and heavy. To the eye, viscosity is referred to as tears.
Other flavors in the same category
What are the typical grape varieties with flavor de dried fruit of Piedmont?
- NebbioloIn 91% of wines with flavor de dried fruit
- Cabernet-sauvignonIn 1% of wines with flavor de dried fruit
- ChardonnayIn 1% of wines with flavor de dried fruit
- CorteseIn 1% of wines with flavor de dried fruit
- Barbera blancheIn 1% of wines with flavor de dried fruit