Winery Vivalda MassimilianoAmistà
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Amistà from the Winery Vivalda Massimiliano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amistà of Winery Vivalda Massimiliano in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Amistà
Pairings that work perfectly with Amistà
Original food and wine pairings with Amistà
The Amistà of Winery Vivalda Massimiliano matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta gratin carbonara style, cordon bleu with veal and cured ham or quick beef bourguignon.
Details and technical informations about Winery Vivalda Massimiliano's Amistà.
Discover the grape variety: Lignage
Simple, dry and fresh whites with a pale golden hue, a supple palate with moderate acidity, showing understated aromas of citrus and white flowers. Discreet, rustic profile. Almost disappeared from commercial cultivation, preserved in INRAE varietal collections, it testifies to the pre-phylloxera ampelographic diversity of the South-West and is among the heritage varieties being studied. Rare French white variety, formerly grown in the South-West.
Last vintages of this wine
The best vintages of Amistà from Winery Vivalda Massimiliano are 2008, 2006, 0
Informations about the Winery Vivalda Massimiliano
The Winery Vivalda Massimiliano is one of of the world's greatest estates. It offers 7 wines for sale in the of Barbera d'Asti to come and discover on site or to buy online.
The wine region of Barbera d'Asti
Apogee of Piedmont Barbera: a gourmet, vibrant red with signature notes of ripe cherry, raspberry, plum and violet, characteristic fresh acidity and supple tannins that make it immediately drinkable. A direct, everyday Italian style, perfect with charcuterie and pasta. Fleshier Superiore versions (14 months ageing) with liquorice and dark chocolate notes, and Nizza DOCG at the summit. 6,000 ha of clay-limestone hills between Asti and Alessandria.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
