Winery Giacomo VicoBirbet Mosto d'Uva Parzialmente Fermentato
Sweet wine
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Birbet Mosto d'Uva Parzialmente Fermentato
Pairings that work perfectly with Birbet Mosto d'Uva Parzialmente Fermentato
Original food and wine pairings with Birbet Mosto d'Uva Parzialmente Fermentato
The Birbet Mosto d'Uva Parzialmente Fermentato of Winery Giacomo Vico matches generally quite well with dishes of beef, pasta or lamb such as recipes of caramelized beef with onions, smoked salmon pasta gratin or ramadan berber soup (harira).
Details and technical informations about Winery Giacomo Vico's Birbet Mosto d'Uva Parzialmente Fermentato.
Discover the grape variety: Siroka Melniska
Structured, intensely coloured reds with excellent ageing potential, with a deep purple colour, firm tannins and an ample palate, with signature aromas of black fruits (blackberry, plum), spices, tobacco and leather notes. Powerful Balkan profile. Star of the Melnik vineyard in the south-west of the country, it produces the best long-ageing reds of Bulgaria. Indigenous Bulgarian black variety grown in the sunny Melnik region.
Last vintages of this wine
The best vintages of Birbet Mosto d'Uva Parzialmente Fermentato 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
