Winery I CarpiniBrezza d'Estate Timorasso
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Brezza d'Estate Timorasso from the Winery I Carpini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Brezza d'Estate Timorasso of Winery I Carpini in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Brezza d'Estate Timorasso of Winery I Carpini in the region of Piedmont often reveals types of flavors of earth.
Food and wine pairings with Brezza d'Estate Timorasso
Pairings that work perfectly with Brezza d'Estate Timorasso
Original food and wine pairings with Brezza d'Estate Timorasso
The Brezza d'Estate Timorasso of Winery I Carpini matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of soft and inexpensive pasta gratin, linguine with shrimp and spicy tomato sauce or polenta with cheese.
Details and technical informations about Winery I Carpini's Brezza d'Estate Timorasso.
Discover the grape variety: Grosse Arvine
Simple, fresh dry whites with a pale golden robe, a supple palate with preserved acidity, and undemonstrative aromas of citrus and white flowers – a less distinctive profile than Petite Arvine. More productive. Almost absent from commercial cultivation, preserved in Valaisan variety collections for its heritage value and ampelographic interest. A rare Valaisan white grape, cousin of Petite Arvine, grown in negligible quantities in Valais.
Last vintages of this wine
The best vintages of Brezza d'Estate Timorasso from Winery I Carpini are 2011, 2010, 0, 2012
Informations about the Winery I Carpini
The Winery I Carpini is one of of the world's greatest estates. It offers 26 wines for sale in the of Colli Tortonesi to come and discover on site or to buy online.
The wine region of Colli Tortonesi
Southeastern Piedmont DOC around Tortona, marl-limestone soils. Signature Timorasso as white king (native saved by Walter Massa in the 1980s): structured and mineral with yellow peach, apricot, candied citrus, honey, herbs, almond and a petrol touch at maturity, taut palate and long ageing — nicknamed "Barolo bianco". Historic Barbera in red: juicy and fresh (cherry, plum, spices). Also supple Dolcetto, spicy Freisa, fleshy Croatina.
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: Dismantling
After devatting, the pomace is removed from the tank. If this operation is carried out manually, it is important to ventilate the vat well to avoid the risk of accidents due to the presence of carbon dioxide.
