The Winery Pietro is one of the best wineries to follow in Région inconnue.. It offers 5 wines for sale in of Unknow region to come and discover on site or to buy online.
Looking for the best Winery Pietro wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Pietro wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Pietro wines with technical and enological descriptions.
How Winery Pietro wines pair with each other generally quite well with dishes of beef, veal or poultry such as recipes of millet with gruyere cheese, curried veal roulades or royal couscous.
On the nose the red wine of Winery Pietro. often reveals types of flavors of earth, microbio or red fruit and sometimes also flavors of black fruit, non oak or oak. In the mouth the red wine of Winery Pietro. is a with a nice balance between acidity and tannins.
This is not a known wine region.
How Winery Pietro wines pair with each other generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with tuna and tomato sauce, quiche with leeks and fresh salmon from flo or beet and goat aperitif verrines.
On the nose the white wine of Winery Pietro. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit. In the mouth the white wine of Winery Pietro. is a with a nice freshness.
A very old grape variety grown in Croatia, on the island of Korcula in southern Dalmatia. It is said to be the result of a natural cross between two Croatian grape varieties, zlatarica blatska and bratkovina. It should not be confused with furmint, which has the synonym posip. Today, Posip can be found throughout Croatia and neighbouring countries... in France it is almost unknown, yet it seems interesting in the production of different/original white wines to discover.
Planning a wine route in the of Unknow region? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Pietro.
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
The largest-ever year for entries, an incredible 18,244 wines were judged at the 2022 Decanter World Wine Awards – with just 163 wines awarded a Platinum medal. ‘Winning a Platinum medal is something really exceptional’ said Decanter World Wine Awards Co-Chair Sarah Jane Evans MW. ‘Platinum is like the stratospheric level’ she commented, ‘so it’s really saying to the winemaker: this is a great wine.’ Making up just 0.87% of the total wines tasted at the 2022 c ...
First introduced with the 2006 vintage in 2009, the Vendemmia d’Artista series commissions different artists each year to capture the character of the vintage in limited edition sculptures and labels. This 14th edition of the Ornellaia Vendemmia d’Artista series will see 100 double magnums, 10 imperials and one salmanazar sold to raise money for the Solomon R. Guggenheim Foundation, which plans to expand its Mind’s Eye initiative – a programme that enables the visually impaired to experien ...
‘When I started producing wine, the wineries were all in a very bad condition,’ said Askaneli Brothers president Gocha Chkhaidze, recalling the poor state of the Georgian wine industry shortly after the country declared its independence from the Soviet Union in 1991. ‘There was inadequate sanitation, a lack of know-how and old-fashioned bottling lines. People were unable to make wine sustainably, vineyards were not sufficiently cared for, agronomists were unskilled and used to harvest the maximu ...
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
