Winery Piccolo Podere del Ceppaiolo - Rosato del Ceppaiolo

Winery Piccolo Podere del CeppaioloRosato del Ceppaiolo

The Rosato del Ceppaiolo of Winery Piccolo Podere del Ceppaiolo is a pink wine from the region of Umbria.
This wine generally goes well with pork, poultry or beef.

Details and technical informations about Winery Piccolo Podere del Ceppaiolo's Rosato del Ceppaiolo.

Grape varieties
Natural
Yes
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Planta nova

A very old indigenous grape variety that has been cultivated for a very long time in Spain, more precisely in the western region of Valencia, where it is practically no longer multiplied today. It is said to be the result of a natural cross between the heftakilo and the rojal tinta, which are both black varieties. Planta nova can still be found in Portugal, Argentina, South Africa, ... almost unknown in France. A long time ago it was also harvested as a table grape, which is no longer the case today.

Informations about the Winery Piccolo Podere del Ceppaiolo

The winery offers 12 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Ombrie

The Winery Piccolo Podere del Ceppaiolo is one of of the world's great estates. It offers 12 wines for sale in the of Umbria to come and discover on site or to buy online.

Top wine Umbria
In the top 200000 of of Italy wines
In the top 3500 of of Umbria wines
In the top 65000 of pink wines
In the top 1500000 wines of the world

The wine region of Umbria

Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.

The word of the wine: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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