Winery DistinaIDA
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
The IDA of the Winery Distina is in the top 40 of wines of Colli Piacentini.
Taste structure of the IDA from the Winery Distina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the IDA of Winery Distina in the region of Emilia-Romagna is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with IDA
Pairings that work perfectly with IDA
Original food and wine pairings with IDA
The IDA of Winery Distina matches generally quite well with dishes of beef, pasta or lamb such as recipes of traditional hungarian goulash, simple chinese noodle soup or moroccan style leg of lamb.
Details and technical informations about Winery Distina's IDA.
Discover the grape variety: Dornfelder
German, intraspecific cross made in 1955 by August Karl Herold (1902-1973) between the helfensteiner and the heroldrebe (more details, click here!). With these same parents he also obtained the hegel. The Dornfelder can be found in Switzerland, United Kingdom, Belgium, Germany, Austria, Czech Republic, Canada, United States, ... . Virtually unknown in France, we nevertheless recognize a certain interest in it due to its short phenological cycle and the quality of its wines, both rosé and red.
Last vintages of this wine
The best vintages of IDA from Winery Distina are 0
Informations about the Winery Distina
The Winery Distina is one of of the world's greatest estates. It offers 4 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
