Winery Giulio ArneraPiemonte Albarossa
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 Piemonte Albarossa from the Winery Giulio Arnera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Piemonte Albarossa of Winery Giulio Arnera in the region of Piedmont is a powerful.
Food and wine pairings with Piemonte Albarossa
Pairings that work perfectly with Piemonte Albarossa
Original food and wine pairings with Piemonte Albarossa
The Piemonte Albarossa of Winery Giulio Arnera matches generally quite well with dishes of beef, pasta or lamb such as recipes of autumn leaves, very simple spaghetti carbonara or chaouia lamb.
Details and technical informations about Winery Giulio Arnera's Piemonte Albarossa.
Discover the grape variety: Carcajolo
Simple, fresh whites with low aromatics, a pale golden robe, a supple palate with moderate acidity, and discreet aromas of citrus and Mediterranean white flowers. Often blended in local Corsican whites, a precious witness of the island's ampelographic heritage. White Corsican variety, a mutation of Carcajolo noir, grown on a few hectares in Corse-du-Sud.
Last vintages of this wine
The best vintages of Piemonte Albarossa from Winery Giulio Arnera are 0
Informations about the Winery Giulio Arnera
The Winery Giulio Arnera is one of of the world's greatest estates. It offers 10 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
