Winery BenazzoliGiava
Red wine
This wine is a blend of 4 varietals which are the Corvina, the Molinara, the Rondinella 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 Giava from the Winery Benazzoli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Giava of Winery Benazzoli in the region of Veneto is a powerful.
Wine flavors and olphactive analysis
On the nose the Giava of Winery Benazzoli in the region of Veneto often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with Giava
Pairings that work perfectly with Giava
Original food and wine pairings with Giava
The Giava of Winery Benazzoli matches generally quite well with dishes of beef, pasta or lamb such as recipes of vegetable noddles, pasta stuffed with meat or lamb curry with coconut milk.
Details and technical informations about Winery Benazzoli's Giava.
Discover the grape variety: Corvina
Slender, fresh reds with a clear ruby robe, fine tannins and lively acidity, showing aromas of sour cherry, bitter almond, spice and a characteristically bitter finish. Vinified as light, gulpable reds (Bardolino DOC, Valpolicella DOC), powerful and concentrated through appassimento (Amarone della Valpolicella DOCG) and sweet (Recioto della Valpolicella DOCG). An autochthonous Venetian variety from Lake Garda and the Valpolicella.
Last vintages of this wine
The best vintages of Giava from Winery Benazzoli are 2015, 2017, 0, 2016
Informations about the Winery Benazzoli
The Winery Benazzoli is one of of the world's greatest estates. It offers 10 wines for sale in the of Verona to come and discover on site or to buy online.
The wine region of Verona
Venetian province, capital of great northern Italian wine around Lake Garda. Valpolicella is the signature with Corvina: perfumed reds with signature notes of tart cherry, violet, fresh herbs, spice and a touch of almond, fine tannins. Amarone DOCG at the summit: drying on racks gives deep aromas of candied cherry, fig, cocoa, leather and tobacco, dense and powerful. Also Soave (mineral-almond Garganega), light Bardolino, Chiaretto rosé, saline Lugana.
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: Claret
Name given by the English to the red wine of Bordeaux.
