Winery Castello di GrillanoGherlan
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 Gherlan from the Winery Castello di Grillano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gherlan of Winery Castello di Grillano in the region of Piedmont is a powerful.
Food and wine pairings with Gherlan
Pairings that work perfectly with Gherlan
Original food and wine pairings with Gherlan
The Gherlan of Winery Castello di Grillano matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef goulash, chicken wok with chinese noodles or lamb keftas.
Details and technical informations about Winery Castello di Grillano's Gherlan.
Discover the grape variety: Barbera noire
Intense and fruity reds with a deep purple colour, supple tannins and a full palate with characteristically very high acidity, offering signature aromas of red fruits (black cherry, morello cherry), ripe plum, spices, violet and Piedmontese balsamic notes. Star of the Barbera d'Asti DOCG and Barbera d'Alba DOC, also exported to Argentina (Mendoza) and California. Italian black variety, the third most planted red grape in Italy, native to Piedmont.
Last vintages of this wine
The best vintages of Gherlan from Winery Castello di Grillano are 2012, 0
Informations about the Winery Castello di Grillano
The Winery Castello di Grillano is one of of the world's greatest estates. It offers 9 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: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
