Winery Castello di UviglieBricco del Ciliegio
Sweet wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Bricco del Ciliegio
Pairings that work perfectly with Bricco del Ciliegio
Original food and wine pairings with Bricco del Ciliegio
The Bricco del Ciliegio of Winery Castello di Uviglie matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of cabbage casserole, salmon and spinach lasagna or mussels with beer.
Details and technical informations about Winery Castello di Uviglie's Bricco del Ciliegio.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Bricco del Ciliegio from Winery Castello di Uviglie are 2013, 2012, 0
Informations about the Winery Castello di Uviglie
The Winery Castello di Uviglie is one of of the world's greatest estates. It offers 20 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: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
