Winery Cascina LanaLa Giulia
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the La Giulia from the Winery Cascina Lana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Giulia of Winery Cascina Lana in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with La Giulia
Pairings that work perfectly with La Giulia
Original food and wine pairings with La Giulia
The La Giulia of Winery Cascina Lana matches generally quite well with dishes of pasta, veal or pork such as recipes of baked lasagna, veal shoulder with cream and tarragon or baked dumplings.
Details and technical informations about Winery Cascina Lana's La Giulia.
Discover the grape variety: Serna
Simple, fresh dry whites with a pale golden colour, a supple palate with moderate acidity and understated aromas of citrus and white flowers. Discreet rustic profile. Preserved in a few ampelographic collections for its heritage value; belongs to the old varieties whose commercial diffusion has almost disappeared and which are studied for their genetic and historical interest. Rare, poorly documented white variety cultivated in negligible quantities.
Last vintages of this wine
The best vintages of La Giulia from Winery Cascina Lana are 2015, 0, 2016, 2014
Informations about the Winery Cascina Lana
The Winery Cascina Lana is one of of the world's greatest estates. It offers 23 wines for sale in the of Nizza to come and discover on site or to buy online.
The wine region of Nizza
DOCG of Piedmontese Monferrato (Asti, recognised 2014), the true 'super Barbera' on the best south slopes, calcareous and sandstone soils. Barbera exclusive red (100%): intense with black cherry, blackberry, plum, violet, spices, tobacco and a balsamic touch, melted tannins and vibrant acidity preserved at peak ripeness. Min. 18 months ageing (Riserva 30 months, 12 in wood).
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: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
