Winery Paolo ConternoBric Ginestra
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Bric Ginestra from the Winery Paolo Conterno
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bric Ginestra of Winery Paolo Conterno in the region of Piedmont is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Bric Ginestra of Winery Paolo Conterno in the region of Piedmont often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Bric Ginestra
Pairings that work perfectly with Bric Ginestra
Original food and wine pairings with Bric Ginestra
The Bric Ginestra of Winery Paolo Conterno matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef miroton, daniel's algerian couscous or duck stew.
Details and technical informations about Winery Paolo Conterno's Bric Ginestra.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Bric Ginestra from Winery Paolo Conterno are 2015, 2010, 0, 2017 and 2016.
Informations about the Winery Paolo Conterno
The Winery Paolo Conterno is one of of the world's greatest estates. It offers 22 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
