Winery La VirandaLa Pipiona
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the La Pipiona from the Winery La Viranda
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Pipiona of Winery La Viranda in the region of Piedmont is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with La Pipiona
Pairings that work perfectly with La Pipiona
Original food and wine pairings with La Pipiona
The La Pipiona of Winery La Viranda matches generally quite well with dishes of beef, pasta or lamb such as recipes of stuffed peppers, spaghetti all 'amatriciana or lamb tagine with apricots (morocco).
Details and technical informations about Winery La Viranda's La Pipiona.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of La Pipiona from Winery La Viranda are 0
Informations about the Winery La Viranda
The Winery La Viranda is one of of the world's greatest estates. It offers 28 wines for sale in the of Piedmont to come and discover on site or to buy online.
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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
