Winery VignaltaMarrano
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
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 Marrano from the Winery Vignalta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marrano of Winery Vignalta in the region of Veneto is a powerful.
Wine flavors and olphactive analysis
On the nose the Marrano of Winery Vignalta in the region of Veneto often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Marrano
Pairings that work perfectly with Marrano
Original food and wine pairings with Marrano
The Marrano of Winery Vignalta matches generally quite well with dishes of beef, pasta or lamb such as recipes of chickpeas spanish style, zucchini and goat cheese lasagna or lamb and coconut curry, african style.
Details and technical informations about Winery Vignalta's Marrano.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Marrano from Winery Vignalta are 2006, 2012, 2009, 2010 and 0.
Informations about the Winery Vignalta
The Winery Vignalta is one of of the world's greatest estates. It offers 38 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
