Winery Poderi CellarioGurej Grignolino
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 Gurej Grignolino from the Winery Poderi Cellario
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gurej Grignolino of Winery Poderi Cellario in the region of Piedmont is a powerful.
Food and wine pairings with Gurej Grignolino
Pairings that work perfectly with Gurej Grignolino
Original food and wine pairings with Gurej Grignolino
The Gurej Grignolino of Winery Poderi Cellario matches generally quite well with dishes of beef, pasta or lamb such as recipes of homemade beef stew, pasta carbonara almost like the real thing or lamb biryani.
Details and technical informations about Winery Poderi Cellario's Gurej Grignolino.
Discover the grape variety: Grignolino
Most certainly Italian, it is mainly cultivated in the region of Asti in Piedmont and very little known elsewhere in Italy.
Last vintages of this wine
The best vintages of Gurej Grignolino from Winery Poderi Cellario are 0
Informations about the Winery Poderi Cellario
The Winery Poderi Cellario is one of of the world's great estates. It offers 46 wines for sale in the of Piedmont to come and discover on site or to buy online.
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: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
