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Consorzio
Vino Parrina DOC
58010 Albinia (GR)
Loc. La Parrina
Tel. ++39-0564862636
Fax ++39-0564862636
in
italiano grazie
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| This is a very
small Tuscan DOC, both for the territory and number of producers.
Vines are grown on a little strip of land in the extreme southern
part of Tuscany, near the coast: an area where vine?growing
has a long?standing tradition. From the Etruscan age to present
times, this land has been ruled by several different lords,
and has seen many foreign peoples passing through, in particular
Spanish merchants. Indeed, the name Parrina comes from the Spanish
"Parra", or vine, grape arbour. Although wine production has
always played an important role in this area favoured as it
was by the marine climate ? it was thanks to tourism that these
wines became known and appreciated, both by Italian and foreign
consumers. In recent years, quality has been sensibly enhanced,
due to the blending of traditional Tuscan grapes into the indigenous
varieties of the area. |
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The wines of Parrina are produced in
a limited area of Orbetello's land, and they come in four
different varieties: Rosso, Rosso Riserva, Rosato and Bianco.
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Parrina
Bianco: 30?50% of Procanico (Trebbiano toscano); 30?50%
Ansonica and/or Chardonnay; up to 20% complementary white grapes.
Parrina Rosso and Rosato: 70?100% of Sangiovese; up to
30% of complementary red grapes. The yield per hectare is 100
quintals (22,046 lbs.) for the whites, 90 (19,840 lbs.) for
the red and rosé. |
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Organoleptic Characteristics |
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Parrina
Bianco: light golden?straw colour; vinous, fine, full and
persistent bouquet; dry but velvety flavour with a slightly
bitter finish. Minimum alcohol: 11,5°.
Parrina Rosso: ruby red colour; delicate and pleasant
bouquet; dry, balanced and velvety flavour. Minimum alcohol:
11.5°(12° for the Riserva quality).
Parrina Rosato: bright rosé colour; delicate and elegant
bouquet; dry, round, fresh and balanced flavour. Minimum alcohol:
11°. Parrina Rosso Riserva must be aged for at least 2 years
starting from the 1st of November of the grapes' production
year. Of these two ageing years, at least one must take place
in small wooden barrels and 3 months in bottles. |
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| Parrina white
goes well with hors d'oeuvres, fish and vegetable dishes. Parrina
rosé is ideal with first courses, boiled meats, eggs and bacon.
Parrina red is a great match with all meats, bean and pasta
soup, and chicken. The Riserva is perfect with roasts, game
and aged cheeses. |
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