Winery Cascina delle Terre RosseL'Acerbina
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the L'Acerbina from the Winery Cascina delle Terre Rosse
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L'Acerbina of Winery Cascina delle Terre Rosse in the region of Emilia-Romagna is a with a nice freshness.
Food and wine pairings with L'Acerbina
Pairings that work perfectly with L'Acerbina
Original food and wine pairings with L'Acerbina
The L'Acerbina of Winery Cascina delle Terre Rosse matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with beef balls, quiche without pastry or emulsion of foie gras with pata negra.
Details and technical informations about Winery Cascina delle Terre Rosse's L'Acerbina.
Discover the grape variety: Noual
This is an ancient grape variety from the southwest that used to be found mainly in the Lot (west of the Cahors vineyard) and Tarn-et-Garonne departments. It is now little present in the vineyard and is therefore in the process of disappearing, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of L'Acerbina from Winery Cascina delle Terre Rosse are 0
Informations about the Winery Cascina delle Terre Rosse
The Winery Cascina delle Terre Rosse is one of of the world's greatest estates. It offers 8 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
