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 beef luc lake, cannelloni with salmon and spinach or lamb tagine with apricots (morocco).
Details and technical informations about Winery Stefano Mancinelli's Colibri.
Discover the grape variety: Christmas rose
Obtained in 1980 in the United States (California) by Harold P. Olmo and Albert T. Koyama by crossing S44-35c with 9117D. - Synonymy: no synonyms known to date (all the synonyms of the grape varieties, click here!).
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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
