Winery San SilvestroNizza
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Nizza from the Winery San Silvestro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nizza of Winery San Silvestro in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Nizza
Pairings that work perfectly with Nizza
Original food and wine pairings with Nizza
The Nizza of Winery San Silvestro matches generally quite well with dishes of beef, lamb or pasta such as recipes of adapted vietnamese fondue, roast lamb with thyme or pasta with peas and bacon.
Details and technical informations about Winery San Silvestro's Nizza.
Discover the grape variety: Barbera blanche
Crisp, taut whites with a marked acidity, showing discreet aromas of green apple, citrus, white flowers and fresh herbal notes. Neutral and refreshing profile. Preserved in confidential parcels in Piedmont (Monferrato, Alessandria) for its heritage value, subject to ampelographic studies. Very rare autochthonous Piedmontese variety, with no genetic link to black barbera despite the shared name.
Last vintages of this wine
The best vintages of Nizza from Winery San Silvestro are 2020, 0
Informations about the Winery San Silvestro
The Winery San Silvestro is one of of the world's great estates. It offers 120 wines for sale in the of Nizza to come and discover on site or to buy online.
The wine region of Nizza
DOCG of Piedmontese Monferrato (Asti, recognised 2014), the true 'super Barbera' on the best south slopes, calcareous and sandstone soils. Barbera exclusive red (100%): intense with black cherry, blackberry, plum, violet, spices, tobacco and a balsamic touch, melted tannins and vibrant acidity preserved at peak ripeness. Min. 18 months ageing (Riserva 30 months, 12 in wood).
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: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
