Winery Cantina di NizzaIn Origine
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the In Origine from the Winery Cantina di Nizza
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the In Origine of Winery Cantina di Nizza in the region of Piedmont is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the In Origine of Winery Cantina di Nizza in the region of Piedmont often reveals types of flavors of oak, spices.
Food and wine pairings with In Origine
Pairings that work perfectly with In Origine
Original food and wine pairings with In Origine
The In Origine of Winery Cantina di Nizza matches generally quite well with dishes of beef, pasta or lamb such as recipes of tournedos rossini, pasta with auvergne blue cheese or lamb shoulder confit with harissa.
Details and technical informations about Winery Cantina di Nizza's In Origine.
Discover the grape variety: Riesling italien
Lively, aromatic dry whites with a pale golden colour, supple palate with fresh acidity, signature aromas of white flowers (acacia, elder), citrus (lemon, grapefruit) and green almond notes. Also as sparkling and botrytised sweet wines. Widely grown in northern Italy, Austria, Hungary, Croatia and Slovenia. French synonym for Welschriesling, indigenous Central European white variety with no genetic link to German Riesling.
Last vintages of this wine
The best vintages of In Origine from Winery Cantina di Nizza are 2016, 2015, 0, 2013 and 2017.
Informations about the Winery Cantina di Nizza
The Winery Cantina di Nizza is one of of the world's greatest estates. It offers 26 wines for sale in the of Barbera d'Asti to come and discover on site or to buy online.
The wine region of Barbera d'Asti
Apogee of Piedmont Barbera: a gourmet, vibrant red with signature notes of ripe cherry, raspberry, plum and violet, characteristic fresh acidity and supple tannins that make it immediately drinkable. A direct, everyday Italian style, perfect with charcuterie and pasta. Fleshier Superiore versions (14 months ageing) with liquorice and dark chocolate notes, and Nizza DOCG at the summit. 6,000 ha of clay-limestone hills between Asti and Alessandria.
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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
