Winery Gian Piero MarroneTartufo Rosso
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 Tartufo Rosso from the Winery Gian Piero Marrone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tartufo Rosso of Winery Gian Piero Marrone in the region of Piedmont is a powerful.
Food and wine pairings with Tartufo Rosso
Pairings that work perfectly with Tartufo Rosso
Original food and wine pairings with Tartufo Rosso
The Tartufo Rosso of Winery Gian Piero Marrone matches generally quite well with dishes of beef, pasta or lamb such as recipes of monkfish (anglerfish) à la sétoise, pasta with tuna or lamb curry with coconut milk.
Details and technical informations about Winery Gian Piero Marrone's Tartufo Rosso.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Informations about the Winery Gian Piero Marrone
The Winery Gian Piero Marrone is one of of the world's great estates. It offers 47 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: Anthocyanins
Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.
