Winery JermannLonzblau Pinot Nero
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 Lonzblau Pinot Nero from the Winery Jermann
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lonzblau Pinot Nero of Winery Jermann in the region of Friuli-Venezia Giulia is a powerful.
Food and wine pairings with Lonzblau Pinot Nero
Pairings that work perfectly with Lonzblau Pinot Nero
Original food and wine pairings with Lonzblau Pinot Nero
The Lonzblau Pinot Nero of Winery Jermann matches generally quite well with dishes of beef, pasta or lamb such as recipes of provencal stew, lasagne with salmon, goat cheese and spinach or dad's lamb mouse.
Details and technical informations about Winery Jermann's Lonzblau Pinot Nero.
Discover the grape variety: Prima
Cross between lival and cardinal obtained in 1974. It has been registered in the official catalogue of table grape varieties, list A1, since 1996.
Last vintages of this wine
The best vintages of Lonzblau Pinot Nero from Winery Jermann are 0, 2012
Informations about the Winery Jermann
The Winery Jermann is one of of the world's great estates. It offers 31 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Friuli-Venezia Giulia is an autonomous region in Italy, located in the extreme Northeast of the country, bordered by Austria and Slovenia to the north and east respectively. The eponymous wine region has four DOCGs, twelve DOCs and three PGIs and is best known for its white wine production. 77% of the region's wines are white, one of the highest proportions of any Italian region. The region's wines are distinctly different from other Italian wines in that they are made from non-traditional Grape varieties such as Sauvignon blanc, Riesling and Pinot blanc, as well as typically Italian varieties such as pinot gris and picolit.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
