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 beef bourguignon with cookéo, lasagne with two salmons or lamb tagine with peppers and artichoke bottoms.
Details and technical informations about Winery Aniballi's Prefamino.
Discover the grape variety: Bertille Seyve 450
Interspecific crossing carried out by Bertille Seyve (1864-1944) between the 2003 Seibel and the Noah, which it closely resembles. It was mainly cultivated in the western departments of France, but also in the Rhône valley and the Ain.
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
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
