Winery PoljeCormons Refosco
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Cormons Refosco from the Winery Polje
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cormons Refosco of Winery Polje in the region of Friuli-Venezia Giulia is a powerful.
Food and wine pairings with Cormons Refosco
Pairings that work perfectly with Cormons Refosco
Original food and wine pairings with Cormons Refosco
The Cormons Refosco of Winery Polje matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef with pepper, spaghetti with old-fashioned tomato sauce or lamb meatballs with mint.
Details and technical informations about Winery Polje's Cormons Refosco.
Discover the grape variety: Prieto Picudo Tinto
Intensely coloured, fresh reds with a deep purple robe, firm tannins and a taut palate with marked acidity. Signature aromas of black fruits (blackberry, blackcurrant), spice, violet and floral notes. A distinctive, identity-driven variety. Star of the Tierra de León DO, it excels as a single variety, producing unique reds from Castile-León. A native black grape of Spain's León province in Castile-León.
Last vintages of this wine
The best vintages of Cormons Refosco from Winery Polje are 2012, 0
Informations about the Winery Polje
The Winery Polje is one of of the world's greatest estates. It offers 8 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Italian benchmark of great whites of elegance and minerality. Emblematic Friulano with notes of fresh almond, pear and white flowers, taut Ribolla Gialla, precise Pinot Grigio, lively Sauvignon and balanced Chardonnay. Rare sweet Picolit (DOCG), saline Malvasia Istriana. Rising reds: fruity spicy Refosco, more tannic Pignolo and Schioppettino.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
