Winery GaresioNizza Riserva
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Nizza Riserva from the Winery Garesio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nizza Riserva of Winery Garesio in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Nizza Riserva
Pairings that work perfectly with Nizza Riserva
Original food and wine pairings with Nizza Riserva
The Nizza Riserva of Winery Garesio matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with artichoke hearts and bacon, veal breast with new vegetables or gratin of coquillettes with ham.
Details and technical informations about Winery Garesio's Nizza Riserva.
Discover the grape variety: Barbaroux
Fresh, fruity rosés and clarets with a pale pink colour, a supple palate and preserved acidity showing signature aromas of red fruits (strawberry, raspberry), flowers and Mediterranean notes. An airy Provençal profile for early drinking. Preserved for its heritage value, it contributes to the identity of traditional Provençal rosés.
Informations about the Winery Garesio
The Winery Garesio is one of of the world's greatest estates. It offers 10 wines for sale in the of Nizza to come and discover on site or to buy online.
The wine region of Nizza
DOCG of Piedmontese Monferrato (Asti, recognised 2014), the true 'super Barbera' on the best south slopes, calcareous and sandstone soils. Barbera exclusive red (100%): intense with black cherry, blackberry, plum, violet, spices, tobacco and a balsamic touch, melted tannins and vibrant acidity preserved at peak ripeness. Min. 18 months ageing (Riserva 30 months, 12 in wood).
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
