Winery Stefano MancinelliColibri
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Colibri from the Winery Stefano Mancinelli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Colibri of Winery Stefano Mancinelli in the region of Piedmont is a powerful.
Food and wine pairings with Colibri
Pairings that work perfectly with Colibri
Original food and wine pairings with Colibri
The Colibri of Winery Stefano Mancinelli matches generally quite well with dishes of beef, pasta or lamb such as recipes of millet with gruyere cheese, tagliatelle with foie gras or chaouia lamb.
Details and technical informations about Winery Stefano Mancinelli's Colibri.
Discover the grape variety: Saint Laurent
This grape variety was formerly cultivated in the southwest and in Alsace and the Toul region. It is also known in Germany, Austria, Luxembourg and Czechoslovakia. In France, it is no longer multiplied and is therefore in danger of disappearing.
Informations about the Winery Stefano Mancinelli
The Winery Stefano Mancinelli is one of of the world's great estates. It offers 14 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: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
