The flavor of mushroom in wine of Piedmont
Discover the of Piedmont wines revealing the of mushroom 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
Other flavors in the same category
What are the typical grape varieties with flavor de mushroom of Piedmont?
- NebbioloIn 94% of wines with flavor de mushroom
- ChardonnayIn 2% of wines with flavor de mushroom
- Cabernet-sauvignonIn 1% of wines with flavor de mushroom
- Barbera blancheIn 1% of wines with flavor de mushroom
- SauvignonIn 1% of wines with flavor de mushroom