Winery Cantina Riezo - Ciao Ciao Pinot Nero

Winery Cantina RiezoCiao Ciao Pinot Nero

3.6
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Ciao Ciao Pinot Nero of Winery Cantina Riezo is a red wine from the region of Nagano-ken.
This wine generally goes well with pork, poultry or beef.

Details and technical informations about Winery Cantina Riezo's Ciao Ciao Pinot Nero.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Rousse

It is said to have originated in the Vallée du Gier, south-west of Lyon, and is found only in this region, like the Mornen, with which it has long been associated. It disappeared from the vineyard a long time ago, but is currently being recognized thanks to the association for the restoration and development of the Coteaux du Gier vineyard (A.R.D.V.C.G). A few vines still remain in a mixture in very old plots.

Last vintages of this wine

Ciao Ciao Pinot Nero - 0
In the top 100 of of Nagano-ken wines
Average rating: 3.61110.50

The best vintages of Ciao Ciao Pinot Nero from Winery Cantina Riezo are 0

Informations about the Winery Cantina Riezo

The winery offers 14 different wines.
Its wines get an average rating of 3.4.
It is in the top 3 of the best estates in the region
It is located in Nagano-ken

The Winery Cantina Riezo is one of of the world's greatest estates. It offers 13 wines for sale in the of Nagano-ken to come and discover on site or to buy online.

Top wine Nagano-ken
In the top 1500 of of Japan wines
In the top 350 of of Nagano-ken wines
In the top 400000 of red wines
In the top 750000 wines of the world

The wine region of Nagano-ken

Junmai (pure sake) literally translates to "pure rice". It is a high-quality class of sake, a rice-based Alcoholic beverage that is an intricate Part of Japanese culture. In order to be classified as Junmai sake, the beverage must be made with only rice, water, and koji, the mold that triggers Fermentation. Sake can be found in a variety of types and styles, each with its own Organoleptic properties.

The word of the wine: Hat

Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.

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