Winery Aldo RainoldiNebbiolo
Red wine
This wine is composed of 100% of the grape variety Nebbiolo.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Nebbiolo from the Winery Aldo Rainoldi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nebbiolo of Winery Aldo Rainoldi in the region of Lombardia is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Nebbiolo of Winery Aldo Rainoldi in the region of Lombardia often reveals types of flavors of cherry, earthy or blackberry and sometimes also flavors of red fruit, tobacco or strawberries.
Food and wine pairings with Nebbiolo
Pairings that work perfectly with Nebbiolo
Original food and wine pairings with Nebbiolo
The Nebbiolo of Winery Aldo Rainoldi matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of cataplana with seafood, lamb chops with figs and honey or duck aiguillettes.
Details and technical informations about Winery Aldo Rainoldi's Nebbiolo.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Nebbiolo from Winery Aldo Rainoldi are 2007, 2002, 2006, 2013 and 2012.
Informations about the Winery Aldo Rainoldi
The Winery Aldo Rainoldi is one of of the world's greatest estates. It offers 25 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
