The Winery Seghesio of Langhe of Piedmont

The Winery Seghesio is one of the world's great estates. It offers 9 wines for sale in of Langhe to come and discover on site or to buy online.
Looking for the best Winery Seghesio wines in Langhe among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Seghesio wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Seghesio wines with technical and enological descriptions.
How Winery Seghesio wines pair with each other generally quite well with dishes of pasta, veal or pork such as recipes of pork sautéed with chinese noodles, veal saltimbocca or sauté of pork with chorizo.
On the nose the red wine of Winery Seghesio. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices. In the mouth the red wine of Winery Seghesio. is a powerful with a nice balance between acidity and tannins.
Italy's wine-and-food capital, UNESCO terroir of Piedmont. Heart of Nebbiolo: Barolo DOCG, "king of wines", and Barbaresco DOCG, age-worthy reds with firm tannins, vivid acidity and complex aromas of withered rose, morello cherry, tar, white truffle and undergrowth. More accessible Langhe DOC (Nebbiolo, crunchy Dolcetto, Freisa). Round almondy Arneis whites from Roero.
Marl-limestone hills around Alba, home of white truffle. Cellar wines par excellence.
Planning a wine route in the of Langhe? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Seghesio.
Powerful, intensely coloured reds with an almost black inky hue, firm tannins and a dense palate, with concentrated aromas of black fruits (blackberry, blackcurrant, plum), black cherry, dark chocolate, black pepper, spices, leather and balsamic notes. Fine ageing potential. Confirmed star of great Californian (Napa, Sonoma, Paso Robles) and Australian reds. American synonym for French durif, a hybrid created in 1880 by François Durif (syrah × peloursin).