Winery Brjnda Le Faville Roero Arneis
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Le Faville Roero Arneis from the Winery Brjnda
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Light
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Bold
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Le Faville Roero Arneis of Winery Brjnda in the region of Piémont is a powerful with a nice freshness.
Food and wine pairings with Le Faville Roero Arneis
Pairings that work perfectly with Le Faville Roero Arneis
Original food and wine pairings with Le Faville Roero Arneis
The Le Faville Roero Arneis of Winery Brjnda matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of ricotta and spinach lasagna, shrimp and zucchini with curry and coconut milk or vegetable flan.
Details and technical informations about Winery Brjnda's Le Faville Roero Arneis.
Discover the grape variety: Auxerrois
Auxerrois is a white grape variety native to Lorraine, which is also found in Alsace and in the Loire Valley, where it took off in 1950. Its name comes from the nurseries in Auxerre where it found refuge during the Second World War. Often called Pinot Auxerrois, it is part of the Moselle, Alsace and Côtes-de-Toul AOC grape varieties. Auxerrois should not be confused with côt or malbec, which are red grape varieties from the Cahors region and which may bear the same name. The bunches of Auxerrois are of medium size with small berries. It is a semi-late grape variety whose buds only come out when temperatures are well above 10°C. Auxerrois wines are characterized by finesse and acidity and subtle aromas of exotic fruits, fruits and white flowers. In France, it represents 1,600 hectares of production and some small parcels of Auxerrois are also present in Luxembourg, Germany, Canada and South Africa (2,300 hectares in total).
Last vintages of this wine
The best vintages of Le Faville Roero Arneis from Winery Brjnda are 2011, 2016
Informations about the Winery Brjnda
The Winery Brjnda is one of of the world's greatest estates. It offers 5 wines for sale in the of Roero to come and discover on site or to buy online.
The wine region of Roero
The wine region of Roero is located in the region of Piémont of Italy. Wineries and vineyards like the Domaine Cascina Riveri or the Domaine Negro Angelo produce mainly wines white, red and sweet. The most planted grape varieties in the region of Roero are Nebbiolo et Brachetto, they are then used in wines in blends or as a single variety. On the nose of Roero often reveals types of flavors of pineapple, red fruit or aniseed and sometimes also flavors of rose water, chamomile or lemon curd.
The wine region of Piémont
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 France/provence">Provence, France.
News related to this wine
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Ukrainian wine, hanging in the balance
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Côte-Rôtie & Condrieu 2020: report and top-scoring wines
Tasting the 2020 Côte-Rôties reminded me of the 2016s – while some are on the light side, the wines are ripe with a fine tannic frame. They are noticeably more slender and less potent than the previous few vintages and will drink well straight away. Scroll down for tasting notes and scores for the Côte-Rôtie & Condrieu 2020 top-scoring wines {"content":"PHA+U3TDqXBoYW5lIE9naWVyIGJlbGlldmVzIHRoZSBjb29sIG5pZ2h0cyB3ZXJlIGFuIGltcG9ydGFudCBmYWN0b3IgaW4gdGhlIGZyZXNoZXIgc3R5bGUgb2Ygd ...
The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
