Winery Roberto Manara - La FerraiaAcino d'Oro
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 Acino d'Oro from the Winery Roberto Manara - La Ferraia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Acino d'Oro of Winery Roberto Manara - La Ferraia in the region of Emilia-Romagna is a powerful with a nice freshness.
Food and wine pairings with Acino d'Oro
Pairings that work perfectly with Acino d'Oro
Original food and wine pairings with Acino d'Oro
The Acino d'Oro of Winery Roberto Manara - La Ferraia matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of lasagne, marinated mussels with parsley or pasta gratin with comté cheese.
Details and technical informations about Winery Roberto Manara - La Ferraia's Acino d'Oro.
Discover the grape variety: Cacaboué
Previous
Last vintages of this wine
The best vintages of Acino d'Oro from Winery Roberto Manara - La Ferraia are 0
Informations about the Winery Roberto Manara - La Ferraia
The Winery Roberto Manara - La Ferraia is one of of the world's great estates. It offers 27 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
