Winery Carlin de Paolo - Piemonte Bonarda Frizzante

Winery Carlin de PaoloPiemonte Bonarda Frizzante

Wine of Italy Sparkling wine of Piedmont of Italy
The Piemonte Bonarda Frizzante of Winery Carlin de Paolo is a sparkling wine from the region of Piedmont.
This wine generally goes well with

Details and technical informations about Winery Carlin de Paolo's Piemonte Bonarda Frizzante.

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

Discover the grape variety: Gouget

Gouget noir is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Gouget noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.

Informations about the Winery Carlin de Paolo

The winery offers 36 different wines.
Its wines get an average rating of 3.7.
It is in the top 30 of the best estates in the region
It is located in Piémont

The Winery Carlin de Paolo is one of of the world's great estates. It offers 33 wines for sale in the of Piedmont to come and discover on site or to buy online.

Top wine Piedmont
In the top 150000 of of Italy wines
In the top 3000 of of Piedmont wines
In the top 70000 of sparkling wines
In the top 850000 wines of the world

The wine region of Piedmont

Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.

The word of the wine: Oxidative (breeding)

A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.

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