Winery Olek BondonioGrignolino Piemonte
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 Grignolino Piemonte from the Winery Olek Bondonio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grignolino Piemonte of Winery Olek Bondonio in the region of Piedmont is a powerful.
Food and wine pairings with Grignolino Piemonte
Pairings that work perfectly with Grignolino Piemonte
Original food and wine pairings with Grignolino Piemonte
The Grignolino Piemonte of Winery Olek Bondonio matches generally quite well with dishes of beef, pasta or lamb such as recipes of lomo saltado, tagliatelle with shrimps or uzbek pilaf.
Details and technical informations about Winery Olek Bondonio's Grignolino Piemonte.
Discover the grape variety: Grignolino
Most certainly Italian, it is mainly cultivated in the region of Asti in Piedmont and very little known elsewhere in Italy.
Last vintages of this wine
The best vintages of Grignolino Piemonte from Winery Olek Bondonio are 2013, 0
Informations about the Winery Olek Bondonio
The Winery Olek Bondonio is one of of the world's greatest estates. It offers 11 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
