Winery TrifulaRosso Appassimento Piemonte
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Rosso Appassimento Piemonte from the Winery Trifula
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Appassimento Piemonte of Winery Trifula in the region of Piedmont is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Rosso Appassimento Piemonte of Winery Trifula in the region of Piedmont often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, red fruit or black fruit.
Food and wine pairings with Rosso Appassimento Piemonte
Pairings that work perfectly with Rosso Appassimento Piemonte
Original food and wine pairings with Rosso Appassimento Piemonte
The Rosso Appassimento Piemonte of Winery Trifula matches generally quite well with dishes of beef, pasta or lamb such as recipes of pot-au-feu, the real recipe for carbonara or leg of lamb in butterfly (barbecue).
Details and technical informations about Winery Trifula's Rosso Appassimento Piemonte.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Rosso Appassimento Piemonte from Winery Trifula are 2015, 2014, 0, 2016
Informations about the Winery Trifula
The Winery Trifula is one of of the world's greatest estates. It offers 4 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
