Winery Maso GrenerVigna Bindesi Pinot Nero
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Vigna Bindesi Pinot Nero from the Winery Maso Grener
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vigna Bindesi Pinot Nero of Winery Maso Grener in the region of Trentin-Haut-Adige is a with a nice freshness.
Food and wine pairings with Vigna Bindesi Pinot Nero
Pairings that work perfectly with Vigna Bindesi Pinot Nero
Original food and wine pairings with Vigna Bindesi Pinot Nero
The Vigna Bindesi Pinot Nero of Winery Maso Grener matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of stuffed zucchini, vital tone / vitello tonnato (italy) or rabbit with basquaise sauce.
Details and technical informations about Winery Maso Grener's Vigna Bindesi Pinot Nero.
Discover the grape variety: Morrastel-Bouschet
Obtained in 1885 by Henri Bouschet by crossing the morrastel and the petit Bouschet. Today, it is no longer multiplied and is therefore in danger of extinction.
Last vintages of this wine
The best vintages of Vigna Bindesi Pinot Nero from Winery Maso Grener are 2017, 2016, 2015, 2013 and 2014.
Informations about the Winery Maso Grener
The Winery Maso Grener is one of of the world's greatest estates. It offers 6 wines for sale in the of Trento to come and discover on site or to buy online.
The wine region of Trento
The wine region of Trento is located in the region of Trentin-Haut-Adige of Italy. Wineries and vineyards like the Domaine Ferrari or the Domaine Ferrari produce mainly wines sparkling, red and white. The most planted grape varieties in the region of Trento are Chardonnay, Pinot noir and Gewurztraminer, they are then used in wines in blends or as a single variety. On the nose of Trento often reveals types of flavors of cream, pastry or honeysuckle and sometimes also flavors of mushroom, chocolate or beeswax.
The wine region of Trentin-Haut-Adige
Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.
News related to this wine
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This film is the recording of a webinar on Chablis wines organized in December 2020 with four personalities from Hong Kong: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. They explain the purity of Chablis wines, discuss the latest vintages, and also talk about food and wine pairings, as well as global warming and the transition to more sustainable practices. #Chablis #P ...
At the heart of the terroirs of Mâcon-Solutré-Pouilly
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Solutré-Pouilly, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bour ...
The Saint-Véran appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Saint-Véran appellation.The exercice is particularly complex as there are so many variables that make up the terroir throughout its geographical area. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux so ...
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
