Winery JillyNebbiolo
Red wine
This wine generally goes well with beef, veal or lamb.
Wine flavors and olphactive analysis
On the nose the Nebbiolo of Winery Jilly in the region of Nouvelle-Galles du Sud often reveals types of flavors of earth, oak or red fruit.
Food and wine pairings with Nebbiolo
Pairings that work perfectly with Nebbiolo
Original food and wine pairings with Nebbiolo
The Nebbiolo of Winery Jilly matches generally quite well with dishes of beef, lamb or veal such as recipes of fondue with broth, milk-fed lamb sautéed with saffron and lemon or pasta with veal stock sauce.
Details and technical informations about Winery Jilly's Nebbiolo.
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 Nebbiolo from Winery Jilly are 2017, 0
Informations about the Winery Jilly
The Winery Jilly is one of of the world's greatest estates. It offers 31 wines for sale in the of New England Australia to come and discover on site or to buy online.
The wine region of New England Australia
New South Wales GI on the Northern Tablelands (Great Dividing Range, 400-1,000 m, among the highest altitudes in Australia, Burgundy-like altitude continental climate, spring frosts): Chardonnay the signature most-planted white — stone fruit character, barrel ageing adding creamy complexity, marked varietal expression. Durif as complement, resistant to moisture-driven fungal pressure from coastal humidity. GI 2008.
The wine region of Nouvelle-Galles du Sud
Australia's 2nd wine state with diverse regions. Iconic Hunter Valley: a Sémillon unlike any other, straight, low-alcohol dry whites with vivid citrus when young, evolving over 10-20 years toward honey, toast and lanolin. Medium-bodied Hunter Shiraz, spicy and earthy (leather, red fruits). Also round Chardonnay and aromatic Verdelho.
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)
