Winery Cantine PoveroGrignolino Piemonte
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Grignolino Piemonte from the Winery Cantine Povero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grignolino Piemonte of Winery Cantine Povero in the region of Piedmont is a powerful.
Food and wine pairings with Grignolino Piemonte
Pairings that work perfectly with Grignolino Piemonte
Original food and wine pairings with Grignolino Piemonte
The Grignolino Piemonte of Winery Cantine Povero matches generally quite well with dishes of beef, pasta or lamb such as recipes of fondue vigneronne au vin rouge, pasta salmon - fresh cream or pan-fried lamb heart.
Details and technical informations about Winery Cantine Povero's Grignolino Piemonte.
Discover the grape variety: Grignolino
Light, elegant reds with a clear ruby robe (often compared to Pinot Noir), fine but firm tannins and lively acidity, with aromas of red cherry, raspberry, rose, spice, white pepper and herbal notes. Airy palate, slightly bitter finish. Star of Grignolino d'Asti DOC and Grignolino del Monferrato Casalese DOC in the Piedmontese hills. This autochthonous Piedmontese variety takes its name from grignole (the many pips it contains).
Last vintages of this wine
The best vintages of Grignolino Piemonte from Winery Cantine Povero are 2018
Informations about the Winery Cantine Povero
The Winery Cantine Povero is one of of the world's great estates. It offers 63 wines for sale in the of Piedmont to come and discover on site or to buy online.
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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
