Winery Guardian - Vigna Chiodari Extra Dry

Winery GuardianVigna Chiodari Extra Dry

The Vigna Chiodari Extra Dry of Winery Guardian is a wine from the region of Piedmont.
This wine generally goes well with
The Vigna Chiodari Extra Dry of the Winery Guardian is in the top 0 of wines of Piedmont.

Details and technical informations about Winery Guardian's Vigna Chiodari Extra Dry.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Italia

Intraspecific cross between Bicane and Hamburg Muscat obtained in Italy in 1911 by Luigi and Alberto Pirovano of Vaprio d'Adda, entered in the Official Catalogue of Table Grape Varieties, list A1.

Informations about the Winery Guardian

The winery offers 7 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in Piémont

The Winery Guardian is one of of the world's greatest estates. It offers 4 wines for sale in the of Piedmont to come and discover on site or to buy online.

Top wine Piedmont
In the top 150000 of of Italy wines
In the top 25000 of of Piedmont wines
In the top 400000 of wines
In the top 750000 wines of the world

The wine region of Piedmont

Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.

The word of the wine: Deposit

Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)

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