Winery Cantina RauscedoElia
Sweet wine
In the mouth this sweet wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Elia from the Winery Cantina Rauscedo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Elia of Winery Cantina Rauscedo in the region of Frioul-Vénétie Julienne is a powerful mainly marked by the residual sugar.
Food and wine pairings with Elia
Pairings that work perfectly with Elia
Original food and wine pairings with Elia
The Elia of Winery Cantina Rauscedo matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of trofie ( pasta ) paradiso, lobster and scallops on a bed of leeks or tuna-kiri crisps.
Details and technical informations about Winery Cantina Rauscedo's Elia.
Discover the grape variety: VB Cal 6-04
Interspecific crossing obtained in Switzerland by Valentin Blattner between Riesling x Sauvignon Blanc and a variety whose name has not yet been communicated and which is resistant to the main cryptogamic diseases. VB Cal 6-04 can be found in Switzerland, Belgium, Germany, etc. In France, a few plantations have been carried out and it is registered in the Official Catalogue of wine grape varieties under the name Sauvignac liste A.
Informations about the Winery Cantina Rauscedo
The Winery Cantina Rauscedo is one of of the world's greatest estates. It offers 26 wines for sale in the of Frioul-Vénétie Julienne to come and discover on site or to buy online.
The wine region of Frioul-Vénétie Julienne
Friuli-Venezia Giulia is an autonomous region in Italy, located in the extreme Northeast of the country, bordered by Austria and Slovenia to the north and east respectively. The eponymous wine region has four DOCGs, twelve DOCs and three PGIs and is best known for its white wine production. 77% of the region's wines are white, one of the highest proportions of any Italian region. The region's wines are distinctly different from other Italian wines in that they are made from non-traditional Grape varieties such as Sauvignon blanc, Riesling and Pinot blanc, as well as typically Italian varieties such as pinot gris and picolit.
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The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
