Understanding Arpachina Wine: Characteristics, Taste and Pairing
Arpachina Wine is a red wine produced from a grape variety called Arpachina. It is grown in the region of Valle d'Aosta, Italy, and is known for its deep ruby color, high acidity, and distinctive aroma.
The grapes for Arpachina Wine are harvested in late September and early October. The wine-making process starts with destemming and crushing the grapes, which are then fermented in stainless steel tanks with natural yeasts. The wine is aged in oak barrels for a minimum of 12 months, resulting in a full-bodied wine with a rich and complex flavor.
Arpachina Wine is a dry wine with a high acidity level, which gives it a tangy taste. Its distinctive aroma is a combination of floral and fruity notes, with hints of black pepper and licorice. The wine has a medium-long finish, leaving a pleasant aftertaste.
Arpachina Wine pairs well with red meat, game, and hearty stews. Its high acidity level makes it a perfect match for dishes with tomato-based sauces. It also goes well with aged cheese, such as Parmigiano-Reggiano or Pecorino.
Arpachina Wine is a dry wine, with no residual sugar. Its high acidity level might give the impression of sweetness, but it's actually a characteristic of the grape variety.
Arpachina Wine should be served at a temperature between 16°C and 18°C. It's best to decant it for an hour before serving to enhance its aroma and flavor.
Arpachina Wine has an alcohol content of 13% vol.
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