Winery PrediomagnoRobiross
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Robiross from the Winery Prediomagno
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Robiross of Winery Prediomagno in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Robiross
Pairings that work perfectly with Robiross
Original food and wine pairings with Robiross
The Robiross of Winery Prediomagno matches generally quite well with dishes of pasta, veal or pork such as recipes of spaghetti with garlic, stuffed squid in the sétoise sauce or broccoli gratin.
Details and technical informations about Winery Prediomagno's Robiross.
Discover the grape variety: Frontenac
Deeply coloured, fruity reds with a dense purple robe, supple tannins and firm acidity, with intense aromas of black cherry, plum, blackcurrant, blackberry and spicy notes. Also made as expressive rosés and ice wines (Frontenac Gris). An extremely cold-hardy interspecific variety (down to -35°C on the vine), producing wines in cold US states (Minnesota, Wisconsin, Vermont) and Canada (Quebec). Created in 1996 at the University of Minnesota.
Last vintages of this wine
The best vintages of Robiross from Winery Prediomagno are 0, 2018
Informations about the Winery Prediomagno
The Winery Prediomagno is one of of the world's greatest estates. It offers 7 wines for sale in the of Barbera d'Asti to come and discover on site or to buy online.
The wine region of Barbera d'Asti
Apogee of Piedmont Barbera: a gourmet, vibrant red with signature notes of ripe cherry, raspberry, plum and violet, characteristic fresh acidity and supple tannins that make it immediately drinkable. A direct, everyday Italian style, perfect with charcuterie and pasta. Fleshier Superiore versions (14 months ageing) with liquorice and dark chocolate notes, and Nizza DOCG at the summit. 6,000 ha of clay-limestone hills between Asti and Alessandria.
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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
