Winery Civardi RacemusColli Piacentini Barbera
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 Colli Piacentini Barbera from the Winery Civardi Racemus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Colli Piacentini Barbera of Winery Civardi Racemus in the region of Emilia-Romagna is a powerful with a nice freshness.
Food and wine pairings with Colli Piacentini Barbera
Pairings that work perfectly with Colli Piacentini Barbera
Original food and wine pairings with Colli Piacentini Barbera
The Colli Piacentini Barbera of Winery Civardi Racemus matches generally quite well with dishes of pasta, veal or pork such as recipes of spaghetti with old-fashioned tomato sauce, sauté of veal with olives (corsica) or stuffed squid in the sétoise sauce.
Details and technical informations about Winery Civardi Racemus's Colli Piacentini Barbera.
Discover the grape variety: Jurançon
Jurançon white is a grape variety that originated in France (South West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. The white Jurançon can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley.
Informations about the Winery Civardi Racemus
The Winery Civardi Racemus is one of of the world's greatest estates. It offers 12 wines for sale in the of Colli Piacentini to come and discover on site or to buy online.
The wine region of Colli Piacentini
The wine region of Colli Piacentini is located in the region of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Marcus Aurelius or the Domaine Luretta produce mainly wines sparkling, red and white. The most planted grape varieties in the region of Colli Piacentini are Cabernet-Sauvignon, Chardonnay and Marsanne, they are then used in wines in blends or as a single variety. On the nose of Colli Piacentini often reveals types of flavors of oaky, tree fruit or vegetal and sometimes also flavors of lychee, mango or orange.
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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
