Winery Roberto FerrarisLiberta Nizza
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Liberta Nizza from the Winery Roberto Ferraris
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Liberta Nizza of Winery Roberto Ferraris in the region of Piémont is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Liberta Nizza of Winery Roberto Ferraris in the region of Piémont often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Liberta Nizza
Pairings that work perfectly with Liberta Nizza
Original food and wine pairings with Liberta Nizza
The Liberta Nizza of Winery Roberto Ferraris matches generally quite well with dishes of beef, pasta or lamb such as recipes of sautéed pork with pineapple, salmon lasagna or lamb sweetbreads with white wine and sorrel cream.
Details and technical informations about Winery Roberto Ferraris's Liberta Nizza.
Discover the grape variety: Bayan shirei
This vine is most certainly finding its first origins in Azerbaijan. It can be found in many other Eastern countries such as Armenia, Uzbekistan, Georgia, Dagestan, Kazakhstan, Ukraine, Russia, ... totally unknown in France.
Last vintages of this wine
The best vintages of Liberta Nizza from Winery Roberto Ferraris are 2015, 2017, 2016
Informations about the Winery Roberto Ferraris
The Winery Roberto Ferraris is one of of the world's greatest estates. It offers 9 wines for sale in the of Nizza to come and discover on site or to buy online.
The wine region of Nizza
The wine region of Nizza is located in the region of Piémont of Italy. Wineries and vineyards like the Domaine Franco Mondo or the Domaine Dacasto Duilio produce mainly wines red. The most planted grape varieties in the region of Nizza are Nebbiolo, they are then used in wines in blends or as a single variety. On the nose of Nizza often reveals types of flavors of cherry, earth or dried fruit and sometimes also flavors of black fruit, red fruit or spices.
The wine region of Piémont
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.
News related to this wine
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On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In 80-second clip, Debra MEIBURG answers the question of an Internet user : what style should one expect from a good Chablis ? #Chablis #PureChablis ...
At the heart of the terroirs of Mâcon-Saint-Gengoux-Le-National
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Saint-Gengoux-Le-National, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitte ...
How to work with Chablis wines as a sommelier by Yang LU
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The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
