Winery Tenuta PederzanaGibe
Sparkling wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Wine flavors and olphactive analysis
On the nose the Gibe of Winery Tenuta Pederzana in the region of Emilia-Romagna often reveals types of flavors of earth, microbio or spices and sometimes also flavors of citrus fruit, red fruit or black fruit.
Food and wine pairings with Gibe
Pairings that work perfectly with Gibe
Original food and wine pairings with Gibe
The Gibe of Winery Tenuta Pederzana matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of pizza cone, peppers stuffed with tuna and parmesan or mashed potatoes with spinach and 2 salmon.
Details and technical informations about Winery Tenuta Pederzana's Gibe.
Discover the grape variety: Brun fourca
Brun Fourca noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and very large grapes. The Brun Fourca noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Gibe from Winery Tenuta Pederzana are 2015, 2014, 2013, 2017 and 0.
Informations about the Winery Tenuta Pederzana
The Winery Tenuta Pederzana is one of of the world's greatest estates. It offers 9 wines for sale in the of Lambrusco Grasparossa di Castelvetro to come and discover on site or to buy online.
The wine region of Lambrusco Grasparossa di Castelvetro
The wine region of Lambrusco Grasparossa di Castelvetro is located in the region of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Chiarli 1860 or the Domaine Cleto Chiarli produce mainly wines sparkling, red and sweet. On the nose of Lambrusco Grasparossa di Castelvetro often reveals types of flavors of cherry, citrus fruit or vegetal and sometimes also flavors of dried fruit, oak or non oak. In the mouth of Lambrusco Grasparossa di Castelvetro is a powerful.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
