Winery Tenute FerrariniPatatrac Vigna Farneto
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 Patatrac Vigna Farneto from the Winery Tenute Ferrarini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Patatrac Vigna Farneto of Winery Tenute Ferrarini in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Patatrac Vigna Farneto
Pairings that work perfectly with Patatrac Vigna Farneto
Original food and wine pairings with Patatrac Vigna Farneto
The Patatrac Vigna Farneto of Winery Tenute Ferrarini matches generally quite well with dishes of beef, pasta or lamb such as recipes of pork shoulder with mustard, italian pasta or couscous chicken and merguez.
Details and technical informations about Winery Tenute Ferrarini's Patatrac Vigna Farneto.
Discover the grape variety: Ignéa
Intraspecific cross between Delizia di Vaprio (46A Pirovano) and Angelo Pirovano ( 2 Pirovano) obtained in Italy by Angelo Pirovano. This variety is registered in the Official Catalogue of table grape varieties, list A1.
Informations about the Winery Tenute Ferrarini
The Winery Tenute Ferrarini is one of of the world's greatest estates. It offers 14 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
