Winery Poletti90 Anniversario Novebolle
wine
This wine generally goes well with
The 90 Anniversario Novebolle of the Winery Poletti is in the top 0 of wines of Romangia.
Details and technical informations about Winery Poletti's 90 Anniversario Novebolle.
Discover the grape variety: Băbească neagră
Light reds with a pale ruby robe, soft tannins and a lively, airy palate, with signature aromas of fresh red fruits (cherry, strawberry, raspberry) and floral notes. Accessible thirst-quenching profile. Star of the AOC Băbească de Nicorești in Romanian Moldova; one of the oldest Romanian varieties; a typical expression of the Moldavian hillsides. Indigenous black variety from Romanian Moldova, grown mainly in Nicorești.
Informations about the Winery Poletti
The Winery Poletti is one of of the world's great estates. It offers 33 wines for sale in the of Romangia to come and discover on site or to buy online.
The wine region of Romangia
Historic IGT from northern Sardinia (Sassari: Sennori, Sorso, Castelsardo), ancestral home of Cannonau and its rare biotype Retagliadu Nieddu. Cannonau (local Grenache) is the signature red — powerful, with intense notes of ripe cherry, garrigue, myrtle, spices and a warm balsamic touch, round tannins. Vermentino is the signature white — lively and saline with citrus and an iodine hint. Carignano, Monica and Moscato as complements.
The wine region of Sardinia
Italian Mediterranean wine island with 250+ varieties, strong native identity. Signature Cannonau (Grenache) in red: warm and deep with signature ripe cherry, garrigue, myrtle, spice and a balsamic touch, round tannins and a sun-drenched palate. Vermentino di Gallura DOCG star white (80% of Italian Vermentino): fresh and saline (citrus, pear, almond, sea iodine). Also dense Carignan, supple Monica, lively Nuragus, rare oxidative Vernaccia di Oristano.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
