Winery CollaviniGiovanin De Nobil Pucino
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 Giovanin De Nobil Pucino from the Winery Collavini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Giovanin De Nobil Pucino of Winery Collavini in the region of Friuli-Venezia Giulia is a powerful.
Food and wine pairings with Giovanin De Nobil Pucino
Pairings that work perfectly with Giovanin De Nobil Pucino
Original food and wine pairings with Giovanin De Nobil Pucino
The Giovanin De Nobil Pucino of Winery Collavini matches generally quite well with dishes of beef, pasta or lamb such as recipes of vegetable noddles, spaghetti with clams or rack of lamb in a salt crust.
Details and technical informations about Winery Collavini's Giovanin De Nobil Pucino.
Discover the grape variety: Pougnet
Most certainly from the Ardèche, today this variety has practically disappeared from the vineyard. It used to be widespread in the Vivarais region, in the Aubenas and Largentière areas.
Last vintages of this wine
The best vintages of Giovanin De Nobil Pucino from Winery Collavini are 2011, 0
Informations about the Winery Collavini
The Winery Collavini is one of of the world's great estates. It offers 48 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Friuli-Venezia Giulia is an autonomous region in Italy, located in the extreme Northeast of the country, bordered by Austria and Slovenia to the north and east respectively. The eponymous wine region has four DOCGs, twelve DOCs and three PGIs and is best known for its white wine production. 77% of the region's wines are white, one of the highest proportions of any Italian region. The region's wines are distinctly different from other Italian wines in that they are made from non-traditional Grape varieties such as Sauvignon blanc, Riesling and Pinot blanc, as well as typically Italian varieties such as pinot gris and picolit.
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.
