Costamiòle Riserva Nizza DOCG - Prunotto

If you tilt the glass slightly, you can see a transition in the color towards garnet red at the edges. After the first swirl, this red wine reveals a high density and fullness, which can be seen in the stained glass windows at the edge of the glass. This single-varietal Italian wine presents wonderfully fragrant notes of mulberries, blackcurrants, morello cherries and plums in the glass. There are also hints of oriental spices, black tea and cinnamon.

On the palate, the Costamiòle Riserva Nizza from Prunotto opens pleasantly aromatic, fruity and balanced. On the palate, the texture of this powerful red wine is wonderfully silky, melting, velvety and dense. On the finish, this very storable wine from the Piedmont wine-growing region impresses with its considerable length. There are again hints of plum and morello cherry. Mineral notes from the marl and limestone-dominated soils are added to the finish.

Vinification of the Costamiòle Riserva Nizza from Prunotto

The powerful Costamiòle Riserva Nizza from Italy is a single-varietal wine made from the Barbera grape variety. The grapes grow under optimal conditions in Piedmont. Here, the vines dig their roots deep into soils of limestone, clay and marl. When perfect physiological ripeness is ensured, the grapes for the Costamiòle Riserva Nizza are harvested exclusively by hand without the help of coarse and less selective machines. After manual harvesting, the grapes are immediately taken to the winery. Here they are selected and carefully crushed. This is followed by fermentation in stainless steel tanks at controlled temperatures. At the end . Ageing in wooden barrels is followed by extensive bottle ageing, which makes this red wine even more complex.

Dining recommendations for Prunotto Costamiòle Riserva Nizza

This red wine from Italy is best enjoyed at a temperature of 15 - 18°C. It goes perfectly with veal and onion casserole, goose breast with ginger and red cabbage and marjoram or spaghetti with caper and tomato sauce.