Winery Enrico SerafinoRoero Superiore
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 Roero Superiore from the Winery Enrico Serafino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Roero Superiore of Winery Enrico Serafino in the region of Piedmont is a powerful.
Food and wine pairings with Roero Superiore
Pairings that work perfectly with Roero Superiore
Original food and wine pairings with Roero Superiore
The Roero Superiore of Winery Enrico Serafino matches generally quite well with dishes of beef, pasta or lamb such as recipes of authentic bolognese sauce (ragù di carne), pasta with parmesan cream and ham or lamb mice confit in port wine.
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.
Last vintages of this wine
The best vintages of Roero Superiore from Winery Enrico Serafino are 0
Informations about the Winery Enrico Serafino
The Winery Enrico Serafino is one of of the world's great estates. It offers 57 wines for sale in the of Roero to come and discover on site or to buy online.
The wine region of Roero
Piedmontese DOCG facing the Langhe on the left bank of the Tanaro, with a dual identity. Signature Arneis ("little mischievous one") as the star white: aromatic and fresh with signature notes of ripe pear, white flowers, fresh almond, citrus and a mineral touch, a round palate taut with fine acidity. Roero DOCG reds from Nebbiolo (95% min. ): elegant with notes of rose, cherry, tar and spice, tannins more silky and accessible than Barolo.
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: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
