The Winery La Colombera - Piercarlo Semino is one of the best wineries to follow in Région inconnue.. It offers 19 wines for sale in of Unknow region to come and discover on site or to buy online.
Looking for the best Winery La Colombera - Piercarlo Semino wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery La Colombera - Piercarlo Semino wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery La Colombera - Piercarlo Semino wines with technical and enological descriptions.
How Winery La Colombera - Piercarlo Semino wines pair with each other generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of risotto of coquillettes with chorizo, paella josé style or bocconcini (veal rolls with ham and comté).
On the nose the white wine of Winery La Colombera - Piercarlo Semino. often reveals types of flavors of pineapple, kiwi or tropical fruit and sometimes also flavors of floral, citrus fruit or spices. In the mouth the white wine of Winery La Colombera - Piercarlo Semino. is a powerful with a nice freshness.
This is not a known wine region.
How Winery La Colombera - Piercarlo Semino wines pair with each other generally quite well with dishes of beef, pasta or lamb such as recipes of sautéed pork with pineapple, lasagne with salmon, goat cheese and spinach or gypsy sauce.
On the nose the red wine of Winery La Colombera - Piercarlo Semino. often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit. In the mouth the red wine of Winery La Colombera - Piercarlo Semino. is a powerful with a lot of tannins present in the mouth.
An ancient grape variety found in the Lot department. A.D.N. analyses processed by specific software (U.M.R.-A.G.A.P. Montpellier) have indicated that it is the result of a cross between côt and colombaud. Today, no longer present in the vineyard, it is on the verge of extinction, registered in the Official Catalogue of wine grape varieties, list A1.
How Winery La Colombera - Piercarlo Semino wines pair with each other generally quite well with dishes of pork, spicy food or poultry such as recipes of pan-fried carrots, rib steak, tomato sauce, peppers. or traditional buckwheat pancake dough.
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
Planning a wine route in the of Unknow region? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery La Colombera - Piercarlo Semino.
A very old variety, cultivated for a very long time in Piedmont in northwestern Italy, it can also be found in other Italian wine regions. It is known in Germany, Switzerland, Argentina, Mexico, Brazil, the United States, etc. It is virtually unknown in France.
The prestige attached to winning at the Decanter World Wine Awards (DWWA) means that being awarded a Bronze medal for some wineries will mean huge celebrations in China, Japan, India, or Thailand. Since the competition began in 2004, I have often reminded judges on my panel about this – whether they are journalists, sommeliers, educators, Masters of Wine or Master Sommeliers. Scroll down for new tasting notes and scores on Jia Bei Lan vintages: from the Chinese wine label that won big at DWWA 20 ...
It had been possible to produce sparkling wines in Rioja, certified as DO Cava, since the creation of Spain’s main sparkling wine entity. But this fact was often unknown to consumers given that 95% of Cava is produced in the Catalunya region. The area for production of Cava in Rioja is however limited to only 18 of the nearly 150 municipalities within the entire DO zone. In a bid to better show point of origin, the new subzone labelling of Cava that was approved in 2021 now refers to the p ...
‘When I started producing wine, the wineries were all in a very bad condition,’ said Askaneli Brothers president Gocha Chkhaidze, recalling the poor state of the Georgian wine industry shortly after the country declared its independence from the Soviet Union in 1991. ‘There was inadequate sanitation, a lack of know-how and old-fashioned bottling lines. People were unable to make wine sustainably, vineyards were not sufficiently cared for, agronomists were unskilled and used to harvest the maximu ...
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
