Winery MordentiColli piacentini Amabile Vino Frizzante Bonarda
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Colli piacentini Amabile Vino Frizzante Bonarda from the Winery Mordenti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Colli piacentini Amabile Vino Frizzante Bonarda of Winery Mordenti in the region of Emilia-Romagna is a .
Food and wine pairings with Colli piacentini Amabile Vino Frizzante Bonarda
Pairings that work perfectly with Colli piacentini Amabile Vino Frizzante Bonarda
Original food and wine pairings with Colli piacentini Amabile Vino Frizzante Bonarda
The Colli piacentini Amabile Vino Frizzante Bonarda of Winery Mordenti matches generally quite well with dishes of beef, pasta or veal such as recipes of pasticcio (greece), chinese noodles with shrimp or filet mignon of veal with cider.
Details and technical informations about Winery Mordenti's Colli piacentini Amabile Vino Frizzante Bonarda.
Discover the grape variety: Mauzac
Mauzac is a grape variety, black or white (the white one is better known), originating from the South-West. It is mainly cultivated in the vineyards of Gaillac and Limoux (where it is called blanquette), on about 5,000 hectares. mauzac has medium-sized bunches, composed of berries whose colour can vary from green to red depending on the maturity of the grapes. This grape variety likes limestone and clay-limestone soils, and it is here that it is most productive. Its white wines are fat, with little acidity and marked by aromas of ripe apple, pear, honey, quince, vanilla and violet, typical of the great sweet wines of Gaillac. mauzac also produces the famous Blanquette-de-Limoux in rural method. In this region, Mauzac is competing with Sauvignon, Chenin and Chardonnay, especially for sparkling wines which are more similar to Champagne. It is also used in some appellations such as Entre-deux-Mers, Sainte-Foy-Bordeaux, Côtes-de-Duras, Vins-de-Lavilledieu...
Last vintages of this wine
The best vintages of Colli piacentini Amabile Vino Frizzante Bonarda from Winery Mordenti are 0
Informations about the Winery Mordenti
The Winery Mordenti is one of of the world's greatest estates. It offers 2 wines for sale in the of Colli Piacentini to come and discover on site or to buy online.
The wine region of Colli Piacentini
The wine region of Colli Piacentini is located in the region of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Marcus Aurelius or the Domaine Luretta produce mainly wines sparkling, red and white. The most planted grape varieties in the region of Colli Piacentini are Cabernet-Sauvignon, Chardonnay and Marsanne, they are then used in wines in blends or as a single variety. On the nose of Colli Piacentini often reveals types of flavors of oaky, tree fruit or vegetal and sometimes also flavors of lychee, mango or orange.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
