Winery Lo ZerboneLe Pergole Rosso
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 Le Pergole Rosso from the Winery Lo Zerbone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Pergole Rosso of Winery Lo Zerbone in the region of Piedmont is a powerful.
Food and wine pairings with Le Pergole Rosso
Pairings that work perfectly with Le Pergole Rosso
Original food and wine pairings with Le Pergole Rosso
The Le Pergole Rosso of Winery Lo Zerbone matches generally quite well with dishes of beef, pasta or lamb such as recipes of chili con carne, pasta with asparagus and chicken or lamb tagine with prunes and almonds.
Details and technical informations about Winery Lo Zerbone's Le Pergole Rosso.
Discover the grape variety: Bonne Vituaigne
It is most certainly native to the Ardèche and is not found in any other French region, let alone abroad. Today, it is practically not multiplied any more and thus in very clear way of disappearance.
Informations about the Winery Lo Zerbone
The Winery Lo Zerbone is one of of the world's greatest estates. It offers 10 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
