Winery Giacomo VicoBirbet
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 Birbet from the Winery Giacomo Vico
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Birbet of Winery Giacomo Vico in the region of Piedmont is a powerful.
Food and wine pairings with Birbet
Pairings that work perfectly with Birbet
Original food and wine pairings with Birbet
The Birbet of Winery Giacomo Vico matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef stew provencal style, pasta "carbonara" à la française or slippers with lamb.
Details and technical informations about Winery Giacomo Vico's Birbet.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Birbet from Winery Giacomo Vico are 0
Informations about the Winery Giacomo Vico
The Winery Giacomo Vico is one of of the world's great estates. It offers 18 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: INAO glass
Glass adapted to wine tasting, created in the 1970s by the Institut national des appellations d'origine. At the time, it had the advantage of offering a standardised tool to all tasters. It is characterized by a wide base that allows for good ventilation and a narrow mouth (opening of the glass) to concentrate the aromas. Many high-performance glasses have been created based on this model.
