Winery Colle FirataMediliano
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.
The Mediliano of the Winery Colle Firata is in the top 20 of wines of Barbera del Monferrato Superiore.
Taste structure of the Mediliano from the Winery Colle Firata
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mediliano of Winery Colle Firata in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Mediliano of Winery Colle Firata in the region of Piedmont often reveals types of flavors of oak.
Food and wine pairings with Mediliano
Pairings that work perfectly with Mediliano
Original food and wine pairings with Mediliano
The Mediliano of Winery Colle Firata matches generally quite well with dishes of pasta, veal or pork such as recipes of lasagna bolognese express, vitello tonnato or the real vegetables stuffed in the provençal way.
Details and technical informations about Winery Colle Firata's Mediliano.
Discover the grape variety: Ravat blanc
Simple, fresh dry whites with a pale golden robe, supple palate and preserved acidity, with undemonstrative aromas of white flowers, citrus (lemon) and hybrid notes. Productive profile for early drinking. Grown in small quantities in France and Canada for continental-climate vineyards, a witness to post-phylloxera French hybridization history. French white hybrid created by Jean-François Ravat in the early 20th century.
Last vintages of this wine
The best vintages of Mediliano from Winery Colle Firata are 0, 2013
Informations about the Winery Colle Firata
The Winery Colle Firata is one of of the world's greatest estates. It offers 6 wines for sale in the of Barbera del Monferrato Superiore to come and discover on site or to buy online.
The wine region of Barbera del Monferrato Superiore
Piedmontese DOCG of the Monferrato (slopes 150-400 m south/south-west, clay-limestone, marls and alluvials, continental): Barbera (≥85%) complemented by Freisa, Grignolino and Dolcetto (≤15%) — deep ruby evolving garnet, intense cherry, blackberry and red fruit aromas with roasting, spice and undergrowth notes, full-bodied, tannic and persistent, balanced acidity even in warm vintages. 14-month ageing (≥6 in wood), DOCG 2008.
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: Carbonic maceration
Fermentation of whole grapes in a carbon dioxide-saturated atmosphere. This type of fermentation produces very aromatic and flattering wines.
