Winery La CelataPolveriera
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 Polveriera from the Winery La Celata
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Polveriera of Winery La Celata in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Polveriera
Pairings that work perfectly with Polveriera
Original food and wine pairings with Polveriera
The Polveriera of Winery La Celata matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef bourguignon in the oven of nanou, pasta with walnuts and treviso red salad or meatballs catalan style.
Details and technical informations about Winery La Celata's Polveriera.
Discover the grape variety: Mara
Intraspecific cross between gamay noir and reichensteiner obtained in 1970 by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). From these same parents he also obtained the gamaret and the garanoir. It should not be confused with the Romanian direct producer hybrid, also black, resulting from an interspecific cross between 12 303 Seyve-Villard and ozana. Mara is mainly cultivated in Switzerland and is virtually unknown in France.
Last vintages of this wine
The best vintages of Polveriera from Winery La Celata are 2008, 2011, 2016, 2014 and 2010.
Informations about the Winery La Celata
The Winery La Celata is one of of the world's greatest estates. It offers 30 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
