Winery Formaglini VineyardsInsieme Pinot Nero Cuvée
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Insieme Pinot Nero Cuvée from the Winery Formaglini Vineyards
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Insieme Pinot Nero Cuvée of Winery Formaglini Vineyards in the region of Oregon is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Insieme Pinot Nero Cuvée of Winery Formaglini Vineyards in the region of Oregon often reveals types of flavors of spices, red fruit.
Food and wine pairings with Insieme Pinot Nero Cuvée
Pairings that work perfectly with Insieme Pinot Nero Cuvée
Original food and wine pairings with Insieme Pinot Nero Cuvée
The Insieme Pinot Nero Cuvée of Winery Formaglini Vineyards matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of autumn beef bourguignon, veal paupiettes with cider or rabbit with goat cheese and mint.
Details and technical informations about Winery Formaglini Vineyards's Insieme Pinot Nero Cuvée.
Discover the grape variety: Grosse Arvine
Most certainly originating from the Swiss Valais - Martigny and Fully vineyards - it is the result of a natural intraspecific crossing between the rèze and a child of the arvine with which it should not be confused. Today, grosse Arvine is practically no longer cultivated and remains completely unknown in France, as in all other wine-producing countries.
Last vintages of this wine
The best vintages of Insieme Pinot Nero Cuvée from Winery Formaglini Vineyards are 2013
Informations about the Winery Formaglini Vineyards
The Winery Formaglini Vineyards is one of of the world's greatest estates. It offers 3 wines for sale in the of Oregon to come and discover on site or to buy online.
The wine region of Oregon
Oregon, located in the Pacific Northwest of the United States, is one of the youngest and most promising wine regions in the world. The state put itself on the international wine map in the late 1960s and has been building its position ever since. Production volumes have remained relatively quiet. The 2017 Oregon Vineyards and Wineries report recorded just under 34,000 acres (13,750 hectares) of planted vineyards.
News related to this wine
The Morey Saint Denis appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Morey-Saint-Denis appellation. The vineyard lies on an intensely fractured area. Several characteristic zones can be distinguished, we can say that each Climat has its own personality. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in April 2021 ...
What are the "Climats de Bourgogne" ?
Awaken the explorer within you and discover the most famous Climats of Bourgogne! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ ...
At the heart of the terroirs of Mâcon-Bray
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Bray, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ ...
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
