Winery Giacomo FenocchioAnima Arancio (Orange Soul)
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Anima Arancio (Orange Soul) from the Winery Giacomo Fenocchio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Anima Arancio (Orange Soul) of Winery Giacomo Fenocchio in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Anima Arancio (Orange Soul) of Winery Giacomo Fenocchio in the region of Piedmont often reveals types of flavors of citrus fruit.
Food and wine pairings with Anima Arancio (Orange Soul)
Pairings that work perfectly with Anima Arancio (Orange Soul)
Original food and wine pairings with Anima Arancio (Orange Soul)
The Anima Arancio (Orange Soul) of Winery Giacomo Fenocchio matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of salmon and spinach lasagna, mie goreng or goat cheese, walnut and raisin cake.
Details and technical informations about Winery Giacomo Fenocchio's Anima Arancio (Orange Soul).
Discover the grape variety: Schoenburger
Aromatic and fruity whites with a pale golden hue, a supple palate with moderate acidity and signature Muscat aromas of rose, peach, white-fleshed fruits and light spice notes. Early-ripening and hardy. Grown in Germany, England and Canada, it adapts to northerly wine-growing climates. Synonym for Schönburger, a German variety obtained in 1979 at Geisenheim, a cross of Pinot Noir × Pirovano 1.
Last vintages of this wine
The best vintages of Anima Arancio (Orange Soul) from Winery Giacomo Fenocchio are 0, 2018
Informations about the Winery Giacomo Fenocchio
The Winery Giacomo Fenocchio is one of of the world's great estates. It offers 26 wines for sale in the of Piedmont to come and discover on site or to buy online.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
