Winery PomodolceGrue
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Grue from the Winery Pomodolce
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grue of Winery Pomodolce in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Grue of Winery Pomodolce in the region of Piedmont often reveals types of flavors of earth, tree fruit or floral.
Food and wine pairings with Grue
Pairings that work perfectly with Grue
Original food and wine pairings with Grue
The Grue of Winery Pomodolce matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of spaghetti with homemade pesto, shrimp and chorizo risotto or onion soup.
Details and technical informations about Winery Pomodolce's Grue.
Discover the grape variety: Tzolikoouri
Structured, aromatic whites with a pale to amber golden colour (in orange-wine style), ample palate with preserved acidity, showing signature aromas of citrus, yellow fruits (apricot, peach), white flowers and mineral notes. Also as tannic qvevri orange wines. Often vinified using the traditional qvevri method (buried jar), defining the viticultural identity of Imereti. Georgian autochthonous white variety, grown mainly in the Imereti region.
Last vintages of this wine
The best vintages of Grue from Winery Pomodolce are 2018, 2012, 2011, 2017 and 2013.
Informations about the Winery Pomodolce
The Winery Pomodolce is one of of the world's greatest estates. It offers 8 wines for sale in the of Colli Tortonesi to come and discover on site or to buy online.
The wine region of Colli Tortonesi
Southeastern Piedmont DOC around Tortona, marl-limestone soils. Signature Timorasso as white king (native saved by Walter Massa in the 1980s): structured and mineral with yellow peach, apricot, candied citrus, honey, herbs, almond and a petrol touch at maturity, taut palate and long ageing — nicknamed "Barolo bianco". Historic Barbera in red: juicy and fresh (cherry, plum, spices). Also supple Dolcetto, spicy Freisa, fleshy Croatina.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Persistence
Persistence in the mouth of a wine measured in caudalies.
