Winery Vineyard 28Nebbiolo
Red wine
This wine generally goes well with beef, veal or lamb.
Food and wine pairings with Nebbiolo
Pairings that work perfectly with Nebbiolo
Original food and wine pairings with Nebbiolo
The Nebbiolo of Winery Vineyard 28 matches generally quite well with dishes of beef, lamb or veal such as recipes of navarin of lamb, lamb chops marinated with herbs or beef colombo bourguignon style.
Details and technical informations about Winery Vineyard 28's Nebbiolo.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Nebbiolo from Winery Vineyard 28 are 0
Informations about the Winery Vineyard 28
The Winery Vineyard 28 is one of of the world's greatest estates. It offers 7 wines for sale in the of Geographe to come and discover on site or to buy online.
The wine region of Geographe
Coastal Western Australia region (south Indian Ocean, near Collie River, 2h Perth, 36 varieties): Shiraz signature as red king (first variety) — varied profile from robust to elegant with cherry and mint. Supple and finer Cabernet Sauvignon (16%) than neighbours. Silky Merlot with red fruits and fine tannins. Emerging Tempranillo.
The wine region of Australie de l'Ouest
Australian premium on Margaret River. Signature Bordeaux Cabernet-Merlot blends in red: deep and refined with notes of ripe blackcurrant, eucalyptus, cedar and graphite, firm tannins and great ageing, often compared to Médoc. Chardonnay rated Australia's best: taut, saline and mineral (lemon, hazelnut, brioche). Lively Sauvignon-Sémillon (citrus, cut grass).
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
