Winery Cinzano - CinCin  Spumante Dolce

Winery CinzanoCinCin Spumante Dolce

The CinCin Spumante Dolce of Winery Cinzano is a wine from the region of Piedmont.
This wine generally goes well with
The CinCin Spumante Dolce of the Winery Cinzano is in the top 0 of wines of Piedmont.

Details and technical informations about Winery Cinzano's CinCin Spumante Dolce.

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

Discover the grape variety: Bianchetta Trevigiana

Light and fresh dry whites with a pale golden robe, a supple palate and moderate acidity, with understated aromas of citrus, white flowers and white-fleshed fruits. Also used in discreet sparkling wines (Prosecco). Often blended with Glera, it contributes to Prosecco DOC sparkling wines and the dry local whites of the Colli Asolani. Native Italian white grape from Veneto, Treviso province — productive and historic.

Informations about the Winery Cinzano

The winery offers 53 different wines.
Its wines get an average rating of 3.6.
This winery is part of the Campari Group.
It is in the top 30 of the best estates in the region
It is located in Piémont

The Winery Cinzano is one of of the world's great estates. It offers 36 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 wines
In the top 1500000 wines of the world

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: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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