Winery Tenuta ForestoLa Ideale
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 La Ideale from the Winery Tenuta Foresto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Ideale of Winery Tenuta Foresto in the region of Piedmont is a powerful.
Food and wine pairings with La Ideale
Pairings that work perfectly with La Ideale
Original food and wine pairings with La Ideale
The La Ideale of Winery Tenuta Foresto matches generally quite well with dishes of beef, pasta or lamb such as recipes of alsatian bäckeoffe, pasta salmon - fresh cream or lamb tagine with apricots.
Details and technical informations about Winery Tenuta Foresto's La Ideale.
Discover the grape variety: Esganoso de Castelo de Paiva
Lively, fresh whites to drink young, with a pale golden colour, an airy palate with preserved acidity, and signature aromas of pronounced citrus (lemon), green apple and fresh herbal notes. Tense, thirst-quenching profile. Occasionally used in local blends of the Vinho Verde DOC, it is a heritage witness of the ancient grape varieties of the Minho. Rare Portuguese white variety from the Paiva sub-region.
Last vintages of this wine
The best vintages of La Ideale from Winery Tenuta Foresto are 0, 2018
Informations about the Winery Tenuta Foresto
The Winery Tenuta Foresto is one of of the world's greatest estates. It offers 7 wines for sale in the of Piedmont to come and discover on site or to buy online.
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: Casting
Preparatory phase of the wine-making process consisting in bursting the grapes in order to release the juice.
