Winery Terzoni ClaudioPoggio del Vento Gutturnio Superiore
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 Poggio del Vento Gutturnio Superiore from the Winery Terzoni Claudio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Poggio del Vento Gutturnio Superiore of Winery Terzoni Claudio in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Poggio del Vento Gutturnio Superiore
Pairings that work perfectly with Poggio del Vento Gutturnio Superiore
Original food and wine pairings with Poggio del Vento Gutturnio Superiore
The Poggio del Vento Gutturnio Superiore of Winery Terzoni Claudio matches generally quite well with dishes of beef, pasta or lamb such as recipes of family potluck, chinese noodles with shrimp or pastillas with lamb and apricots.
Details and technical informations about Winery Terzoni Claudio's Poggio del Vento Gutturnio Superiore.
Discover the grape variety: Ehrenfelser
Aromatic, fruity whites with a pale golden robe, an airy palate with preserved acidity, and signature aromas of peach, apricot, white flowers and light mineral notes. Also crafted as botrytised sweet wines (Spätlese, Auslese). Grown in Germany, Canada and British Columbia for dry and sweet whites, it ripens earlier than Riesling. A German white grape bred in 1929 at Geisenheim (Riesling × Knipperlé).
Last vintages of this wine
The best vintages of Poggio del Vento Gutturnio Superiore from Winery Terzoni Claudio are 0
Informations about the Winery Terzoni Claudio
The Winery Terzoni Claudio is one of of the world's greatest estates. It offers 16 wines for sale in the of Gutturnio to come and discover on site or to buy online.
The wine region of Gutturnio
Historic DOC of the Colli Piacentini (Emilia-Romagna, 1967): signature blend of Barbera (55-70%) and Croatina known as Bonarda (30-45%) in red — bright ruby robe, signature vinous aromas of cherry, red fruits and a floral rose touch, dry or semi-dry palate balancing Barbera's edge with Bonarda's sweetness. Still, signature frizzante or Superiore versions. Northern slope of the Ligurian Apennines, royal pairing with charcuterie and local pasta.
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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
