Winery Cà Nova - Codecasa GiadaBocciòlo Colline Novaresi Nebbiolo

Red wine of Unknow region

3.2

(Average of the reviews for all vintages combined and from several consumer review sources)

Tasters generally liked this wine.

The Bocciòlo Colline Novaresi Nebbiolo of Winery Cà Nova - Codecasa Giada is a red wine from the region of Unknow region.
This wine generally goes well with

Details and technical informations about Winery Cà Nova - Codecasa Giada's Bocciòlo Colline Novaresi Nebbiolo.

Winery

Winery Cà Nova - Codecasa Giada

Grape varieties

Region/Great wine region

Unknow region

Style of wine

Red

Allergens

Contains sulfites

Discover the grape variety: Khikhvi

A very old variety grown most often in Kakhetia (Georgia). It can also be found in Moldavia, Ukraine, Dagestan, Central Asia... almost unknown in France.

Informations about the Winery Cà Nova - Codecasa Giada

The winery offers 15 different wines.

Its wines get an average rating of 3.7.

It is in the top 15 of the best estates in the region

It is located in Région inconnue

The Winery Cà Nova - Codecasa Giada is one of of the world's great estates. It offers 14 wines for sale in the of Unknow region to come and discover on site or to buy online.

In the top 30000 of of Unknow region wines

In the top 600000 of red wines

In the top 1500000 wines of the world

The wine region of Unknow region

This is not a known wine region.

News related to this wine

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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Igé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ ...

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The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.