Winery Conti Faina1883 Pinot Nero Umbria
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the 1883 Pinot Nero Umbria from the Winery Conti Faina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1883 Pinot Nero Umbria of Winery Conti Faina in the region of Umbria is a .
Food and wine pairings with 1883 Pinot Nero Umbria
Pairings that work perfectly with 1883 Pinot Nero Umbria
Original food and wine pairings with 1883 Pinot Nero Umbria
The 1883 Pinot Nero Umbria of Winery Conti Faina matches generally quite well with dishes of beef, pasta or veal such as recipes of kig ar farz breton, lasagna bolognese express or lisbon veal sauté.
Details and technical informations about Winery Conti Faina's 1883 Pinot Nero Umbria.
Discover the grape variety: Narince
This grape variety is native to Turkey, where it is very well known and highly appreciated. In this country, it is very often grown at high altitudes. It is believed to be the result of a natural intraspecific cross between Dimrit Kara and Kalecik Karasi. Almost unknown in France, it is no more so in other wine-producing countries.
Last vintages of this wine
The best vintages of 1883 Pinot Nero Umbria from Winery Conti Faina are 2013, 2012, 0
Informations about the Winery Conti Faina
The Winery Conti Faina is one of of the world's greatest estates. It offers 7 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
