Winery Antonio RigoniCarmenere
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Carmenere from the Winery Antonio Rigoni
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Carmenere of Winery Antonio Rigoni in the region of Veneto is a powerful.
Food and wine pairings with Carmenere
Pairings that work perfectly with Carmenere
Original food and wine pairings with Carmenere
The Carmenere of Winery Antonio Rigoni matches generally quite well with dishes of beef, pasta or lamb such as recipes of cataplana with seafood, pasta with goat cheese, thyme and bacon or shoulder of lamb stuffed with cognac.
Details and technical informations about Winery Antonio Rigoni's Carmenere.
Discover the grape variety: Carmenère
Velvety, deep reds with a dark robe and round tannins, showing aromas of blackberry, plum, ripe red pepper, dark chocolate, coffee and gentle spice. Warm, supple finish. Absolute star of Chile (Colchagua, Cachapoal, Maipo) where it was rediscovered in 1994, long confused with Merlot. A historic Bordeaux variety that nearly vanished after phylloxera, a cross of Cabernet Franc × Gros Cabernet.
Last vintages of this wine
The best vintages of Carmenere from Winery Antonio Rigoni are 0
Informations about the Winery Antonio Rigoni
The Winery Antonio Rigoni is one of of the world's greatest estates. It offers 8 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
