Winery Azienda Agricola Podere BarattaErigone
White wine
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Food and wine pairings with Erigone
Pairings that work perfectly with Erigone
Original food and wine pairings with Erigone
The Erigone of Winery Azienda Agricola Podere Baratta matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of tagliatelle with mushrooms, samoussa 3 reunionese cheeses or mushroom and cured ham quiche.
Details and technical informations about Winery Azienda Agricola Podere Baratta's Erigone.
Discover the grape variety: Doçal de Refóios
Very fresh and light whites with a pale golden robe, airy palate with lively acidity, showing signature aromas of citrus (lemon), white flowers and nervous notes. Confidential heritage profile. Rare and confidential, it belongs to the heritage varieties preserved for their genetic and historical interest within the Vinho Verde DOC. Portuguese white autochtone variety from northern Minho, in the Lima sub-region.
Informations about the Winery Azienda Agricola Podere Baratta
The Winery Azienda Agricola Podere Baratta is one of of the world's great estates. It offers 14 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
