Winery ValfaccendaVindabeive
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Vindabeive from the Winery Valfaccenda
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vindabeive of Winery Valfaccenda in the region of Piedmont is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Vindabeive of Winery Valfaccenda in the region of Piedmont often reveals types of flavors of earth, red fruit.
Food and wine pairings with Vindabeive
Pairings that work perfectly with Vindabeive
Original food and wine pairings with Vindabeive
The Vindabeive of Winery Valfaccenda matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of fondue bourguignonne and accompanying sauces, douez battata with cardoons (moroccan lamb stew) or aiguillette of duck normandy style.
Details and technical informations about Winery Valfaccenda's Vindabeive.
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 Vindabeive from Winery Valfaccenda are 2016, 2019, 2018, 2017 and 0.
Informations about the Winery Valfaccenda
The Winery Valfaccenda is one of of the world's greatest estates. It offers 12 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
