Winery GanciaAntica Casa Marchesi Spinola Grignolino
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 Antica Casa Marchesi Spinola Grignolino from the Winery Gancia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Antica Casa Marchesi Spinola Grignolino of Winery Gancia in the region of Piémont is a powerful.
Food and wine pairings with Antica Casa Marchesi Spinola Grignolino
Pairings that work perfectly with Antica Casa Marchesi Spinola Grignolino
Original food and wine pairings with Antica Casa Marchesi Spinola Grignolino
The Antica Casa Marchesi Spinola Grignolino of Winery Gancia matches generally quite well with dishes of beef, pasta or lamb such as recipes of bernard's potée, pasta with basil or baked lamb neck on a bed of vegetables and grapes.
Details and technical informations about Winery Gancia's Antica Casa Marchesi Spinola Grignolino.
Discover the grape variety: Grignolino
Most certainly Italian, it is mainly cultivated in the region of Asti in Piedmont and very little known elsewhere in Italy.
Informations about the Winery Gancia
The Winery Gancia is one of of the world's great estates. It offers 94 wines for sale in the of Piémont to come and discover on site or to buy online.
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.
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The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
