Winery Mandirola ViniTimorasso
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 Timorasso from the Winery Mandirola Vini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Timorasso of Winery Mandirola Vini in the region of Piedmont is a powerful.
Food and wine pairings with Timorasso
Pairings that work perfectly with Timorasso
Original food and wine pairings with Timorasso
The Timorasso of Winery Mandirola Vini matches generally quite well with dishes of beef, pasta or lamb such as recipes of vegetable noddles, ricotta and spinach lasagna or lamb kleftiko (greek).
Details and technical informations about Winery Mandirola Vini's Timorasso.
Discover the grape variety: Canner seedless
Cross between hunisa and sultana obtained in 1931 in the United States by Professor Harold P. Olmo of the University of Davis (California). In France, this variety is almost unknown, but it is listed in the official catalogue of vine varieties intended for canning.
Last vintages of this wine
The best vintages of Timorasso from Winery Mandirola Vini are 0
Informations about the Winery Mandirola Vini
The Winery Mandirola Vini is one of of the world's greatest estates. It offers 8 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
