Winery Roberto DellavalleGrappa Affinata
Sweet wine
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Food and wine pairings with Grappa Affinata
Pairings that work perfectly with Grappa Affinata
Original food and wine pairings with Grappa Affinata
The Grappa Affinata of Winery Roberto Dellavalle matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with asparagus and chicken, seafood lasagna or endive and beetroot salad with lemon cream.
Details and technical informations about Winery Roberto Dellavalle's Grappa Affinata.
Discover the grape variety: Grassen
Grassen noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Grassen noir can be found grown in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Grappa Affinata from Winery Roberto Dellavalle are 0
Informations about the Winery Roberto Dellavalle
The Winery Roberto Dellavalle is one of of the world's greatest estates. It offers 12 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Fees
This wine is characterized by a pleasant nervousness and an overall sensation of freshness on the palate, reinforced by minerality, a note of bitterness, a hint of CO2, and of course an appropriate serving temperature.
