Winery Franco Ivaldi - Il Picchio Piemonte Chardonnay

Winery Franco IvaldiIl Picchio Piemonte Chardonnay

The Il Picchio Piemonte Chardonnay of Winery Franco Ivaldi is a wine from the region of Piémont.
This wine generally goes well with
The Il Picchio Piemonte Chardonnay of the Winery Franco Ivaldi is in the top 0 of wines of Piémont.

Details and technical informations about Winery Franco Ivaldi's Il Picchio Piemonte Chardonnay.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Loureiro

Most certainly Portuguese. Loureiro is part of the grape varieties of many Spanish and Portuguese appellations, including the famous Vinho Verde. It would be a close relative of the albarino and the sousão.

Informations about the Winery Franco Ivaldi

The winery offers 16 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Piémont

The Winery Franco Ivaldi is one of of the world's great estates. It offers 13 wines for sale in the of Piémont to come and discover on site or to buy online.

Top wine Piémont
In the top 200000 of of Italy wines
In the top 35000 of of Piémont wines
In the top 400000 of wines
In the top 1500000 wines of the world

The wine region of Piémont

Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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