Winery AriolaLanghirano Parma
Sparkling wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Wine flavors and olphactive analysis
On the nose the Langhirano Parma of Winery Ariola in the region of Emilia-Romagna often reveals types of flavors of red fruit.
Food and wine pairings with Langhirano Parma
Pairings that work perfectly with Langhirano Parma
Original food and wine pairings with Langhirano Parma
The Langhirano Parma of Winery Ariola matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of stuffed tomatoes with thermomix, mackerel in white wine or reblochon pie.
Details and technical informations about Winery Ariola's Langhirano Parma.
Discover the grape variety: Bourboulenc
Bourboulenc is mainly grown in the southern part of France. It is a white grape variety that ripens quite late. It can only be harvested around 25 September and for an average of only one month. Bourboulenc is particularly fond of low-lying, but at the same time warm and dry locations. The aroma of this grape variety is not very pronounced, but it has a certain exotic fruit and floral aroma such as broom. The result is a low alcohol wine with subtle and fleeting aromas. Blanquette, bourboulanc, bourboulenque, doucillon, clairette dorée and clairette blanche are all names that can designate bourboulenc. This grape variety is very sensitive to diseases common to all vine plants such as magnesium deficiency, mildew and oidium. Bourboulenc can be used as a table grape. Most French people keep the bunches until Christmas in order to present them on the festive table as desserts.
Last vintages of this wine
The best vintages of Langhirano Parma from Winery Ariola are 2015, 2014, 2016, 0
Informations about the Winery Ariola
The Winery Ariola is one of of the world's greatest estates. It offers 53 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
