Winery BotticatoSoave Classico
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Soave Classico from the Winery Botticato
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Soave Classico of Winery Botticato in the region of Veneto is a with a nice freshness.
Food and wine pairings with Soave Classico
Pairings that work perfectly with Soave Classico
Original food and wine pairings with Soave Classico
The Soave Classico of Winery Botticato matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of cuttlefish with cider, summer tuna quiche or macaroons foie gras / figs.
Details and technical informations about Winery Botticato's Soave Classico.
Discover the grape variety: Danam
A cross obtained in 1958 between Dabouki and Hamburg Muscat, it has been listed in the Official Catalogue of Vine Varieties, list A1, since 1981. Little cultivated in France, it can be found in Portugal where a few plantations have been carried out.
Informations about the Winery Botticato
The Winery Botticato is one of of the world's greatest estates. It offers 7 wines for sale in the of Soave Classico to come and discover on site or to buy online.
The wine region of Soave Classico
The wine region of Soave Classico is located in the region of Soave of Vénétie of Italy. Wineries and vineyards like the Domaine Prà or the Domaine Pieropan produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Soave Classico are Garganega, Chardonnay and Mourvèdre, they are then used in wines in blends or as a single variety. On the nose of Soave Classico often reveals types of flavors of citrus, black fruit or yellow plum and sometimes also flavors of honeydew melon, lanolin or green pear.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
