Pinerolese Wine

Thirty municipalities in the Province of Turin, two in the Cuneo

Physical characteristics

Grape variety:

Barbera, Bonarda, Nebbiolo, Neretto alone or mixed at a minimum of 50%. These wines may be produced with other varieties of red berry grapes of other non-aromatic varieties authorised and recommended for the provinces of Turin and Cuneoup to a maximum of 50%.

Sensory and organoleptic characteristics

Colour:

more or less intense ruby red ;

Smell:

intense,distinct, vinous;

Taste:

dry, harmonious;

Winemaking characteristics

Minimum total alcoholic strength by volume:

10%;

Total dry extract:

20 per mille.

Total minimum acidity:

5 per thousand;

D.O.C. Approval: M.D.12 September 1996, G.U. 227 of 27 September 1996.

For all the types of Pinerolo wines, from the Reds to the rest, it would be advisable to serve at a temperature of 18-20°; for the Reds, the following matches: medium matured cheeses and salami; for the Rosè, match with soft cheese, vegetable fritters, vegetable soups; the Pinerolese Barbera are ideal with white meats, rice dishes with meat and salami; Pinerolese Bonarda wines, are excellent with medium matured cheeses, omelettes and salami; the Pinerolese Freisa and Dolcetto, are ideal with white meats, vegetable soups and salami; Pinerolese Doux d'Henry, are ideal for shellfish, vegetable soups and clamsi; Pinerolese Ramie, are great with omelets with ham and cheeses, spicy salami, eggs and soups.