Winery StorchiNeroduva
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 Neroduva from the Winery Storchi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Neroduva of Winery Storchi in the region of Emilia-Romagna is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Neroduva
Pairings that work perfectly with Neroduva
Original food and wine pairings with Neroduva
The Neroduva of Winery Storchi matches generally quite well with dishes of beef, pasta or lamb such as recipes of chinese noodles with beef, quiche with tartiflette or tunisian macaroni.
Details and technical informations about Winery Storchi's Neroduva.
Discover the grape variety: Ancellotta
Intensely coloured, supple reds with an inky violet robe, melted tannins and moderate acidity. Aromas of black cherry, blackberry, plum, violet and soft spicy notes. Round palate, best drunk young. The quintessential blending variety, massively blended with Lambrusco to intensify the colour of Emilia-Romagna sparkling wines; also vinified as a single variety in Argentina, Switzerland and Portugal. Native Italian variety from the province of Reggio Emilia.
Last vintages of this wine
The best vintages of Neroduva from Winery Storchi are 0, 2015
Informations about the Winery Storchi
The Winery Storchi is one of of the world's greatest estates. It offers 4 wines for sale in the of Colli di Parma to come and discover on site or to buy online.
The wine region of Colli di Parma
DOC of Emilia-Romagna on the hills south of Parma between Enza and Stirone. Malvasia di Candia Aromatica is the signature frizzante white king: fragrant and taut with white flowers (rose, jasmine), citrus, white peach, herbs and a muscat touch, fresh perlant — the king pairing for Prosciutto di Parma. Lambrusco Maestri as a fruity sparkling red (cherry, raspberry, violet). Cabernet, Merlot, Barbera and Bonarda as still reds.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
