Winery ValdineraSan Carlo Roero Riserva
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 San Carlo Roero Riserva from the Winery Valdinera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the San Carlo Roero Riserva of Winery Valdinera in the region of Piedmont is a powerful.
Food and wine pairings with San Carlo Roero Riserva
Pairings that work perfectly with San Carlo Roero Riserva
Original food and wine pairings with San Carlo Roero Riserva
The San Carlo Roero Riserva of Winery Valdinera matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue in hot sauce, pasta with broccoli or lamb and coconut curry, african style.
Details and technical informations about Winery Valdinera's San Carlo Roero Riserva.
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 San Carlo Roero Riserva from Winery Valdinera are 0, 2011
Informations about the Winery Valdinera
The Winery Valdinera is one of of the world's greatest estates. It offers 18 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
