Winery Tobioli - Cantina Dei Acquamarina Cinque Terre

Winery TobioliCantina Dei Acquamarina Cinque Terre

The Cantina Dei Acquamarina Cinque Terre of Winery Tobioli is a red wine from the region of Liguria.
This wine generally goes well with

Details and technical informations about Winery Tobioli's Cantina Dei Acquamarina Cinque Terre.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Fuëlla nera

Fuella nera noir is a grape variety that originated in France (Provence). It produces a variety of grape especially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The Fuella nera noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.

Informations about the Winery Tobioli

The winery offers 4 different wines.
Its wines get an average rating of 3.6.
It is in the top 5 of the best estates in the region
It is located in Ligurie

The Winery Tobioli is one of of the world's greatest estates. It offers 3 wines for sale in the of Liguria to come and discover on site or to buy online.

Top wine Liguria
In the top 200000 of of Italy wines
In the top 1500 of of Liguria wines
In the top 550000 of red wines
In the top 1500000 wines of the world

The wine region of Liguria

Liguria is a thin, crescent-shaped coastal region in northwestern Italy, stretching 250 km along the Mediterranean Sea from the border with southern France in the west to the port city of La Spezia in the east. Tuscany Lies beyond the latter, while the region's Central city, Genoa, is about 70 km southeast of Asti and Barolo (and even less so of Piedmont, parts of which run along the northern border of Liguria). Known as the Italian Riviera, this thin, beautiful strip of rugged land with a Mediterranean Climate and poor, stony soils is dominated by steeply sloping hills that fall almost directly into the sea. These steep elevations make Grape growing a challenge, resulting in scattered vineyards (some of which can only be reached by boat) with limited production.

The word of the wine: Cryo-extraction

This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.

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