Winery Azienda Agricola AmarantoPierluca Petit Verdot
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Pierluca Petit Verdot
Pairings that work perfectly with Pierluca Petit Verdot
Original food and wine pairings with Pierluca Petit Verdot
The Pierluca Petit Verdot of Winery Azienda Agricola Amaranto matches generally quite well with dishes of beef or mature and hard cheese such as recipes of cataplana with seafood or savoyard fondue with tomato.
Details and technical informations about Winery Azienda Agricola Amaranto's Pierluca Petit Verdot.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Pierluca Petit Verdot from Winery Azienda Agricola Amaranto are 0
Informations about the Winery Azienda Agricola Amaranto
The Winery Azienda Agricola Amaranto is one of of the world's greatest estates. It offers 17 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
