Winery Cantine MainettiColli Piacentini Malvasia
wine
This wine generally goes well with
The Colli Piacentini Malvasia of the Winery Cantine Mainetti is in the top 0 of wines of Colli Piacentini.
Details and technical informations about Winery Cantine Mainetti's Colli Piacentini Malvasia.
Discover the grape variety: Çal Karası
Light reds with a clear ruby robe, smooth tannins and a vivid palate with bright acidity, showing signature aromas of red fruits (cherry, pomegranate), mild spices and floral notes. Also vinified as bright, refreshing rosés. Star of the Denizli region in western Anatolia, one of the great ambassadors of the Turkish variety revival. Turkish autochtone black variety.
Informations about the Winery Cantine Mainetti
The Winery Cantine Mainetti is one of of the world's great estates. It offers 19 wines for sale in the of Colli Piacentini to come and discover on site or to buy online.
The wine region of Colli Piacentini
DOC of Emilia-Romagna at the far west (Piacenza), a tradition of red frizzante. Star Gutturnio: a dry or sparkling red blend of Barbera (55-70%, lively cherry-and-plum acidity) + Croatina (black-fruit density and a peppery touch), fresh tannins and a light fizz - the Emilian aperitif with charcuterie. Also Bonarda, firm Cabernet Sauvignon, fine Pinot Noir. Fresh whites: aromatic Malvasia (rose, muscat), Trebbiano, lively native Ortrugo, Sauvignon, Chardonnay.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
