Winery AniballiPrefamino
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Prefamino from the Winery Aniballi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Prefamino of Winery Aniballi in the region of Piedmont is a powerful.
Food and wine pairings with Prefamino
Pairings that work perfectly with Prefamino
Original food and wine pairings with Prefamino
The Prefamino of Winery Aniballi matches generally quite well with dishes of beef, pasta or lamb such as recipes of polish goulash, bean soup and spaghetti (traditional andalusian dish) or purple leg of lamb with red wine and cranberries.
Details and technical informations about Winery Aniballi's Prefamino.
Discover the grape variety: Grolleau Gris
Lively, fruity fresh whites and rosés to enjoy young, with a pale golden to salmon robe and an airy palate, with signature aromas of red fruits (strawberry, redcurrant), white flowers and fresh notes. Enjoying a fine qualitative revival. A component of Rosé de Loire AOC, Touraine AOC and IGP Val de Loire; grown in Anjou and Touraine. Grey-skinned mutation of Grolleau, an indigenous French variety from the Loire Valley.
Last vintages of this wine
The best vintages of Prefamino from Winery Aniballi are 0
Informations about the Winery Aniballi
The Winery Aniballi is one of of the world's greatest estates. It offers 2 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
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.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
