Winery Villa PapianoLe Tresche di Papiano
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Le Tresche di Papiano from the Winery Villa Papiano
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Tresche di Papiano of Winery Villa Papiano in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Le Tresche di Papiano
Pairings that work perfectly with Le Tresche di Papiano
Original food and wine pairings with Le Tresche di Papiano
The Le Tresche di Papiano of Winery Villa Papiano matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta alla norma, calamari with chorizo or pasta gratin with mortau sausage.
Details and technical informations about Winery Villa Papiano's Le Tresche di Papiano.
Discover the grape variety: Voskeat (e)
Armenia, where it is grown both as a table grape and as a wine grape - Synonyms: voskehat, voskath, khardji, xardji (for all the synonyms of the grape varieties, click here!)
Last vintages of this wine
The best vintages of Le Tresche di Papiano from Winery Villa Papiano are 2016, 0
Informations about the Winery Villa Papiano
The Winery Villa Papiano is one of of the world's greatest estates. It offers 14 wines for sale in the of Forlì to come and discover on site or to buy online.
The wine region of Forlì
The wine region of Forlì is located in the region of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Poderi dal Nespoli or the Domaine Tenuta La Viola produce mainly wines red, white and pink. The most planted grape varieties in the region of Forlì are Sangiovese, Cabernet-Sauvignon and Merlot, they are then used in wines in blends or as a single variety. On the nose of Forlì often reveals types of flavors of citrus, spices or tropical fruit and sometimes also flavors of vanilla, butter or vegetal.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
