Winery Cantina ValpantenaIdyllium
Red wine
This wine is a blend of 2 varietals which are the Molinara and the Rondinella.
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 Idyllium from the Winery Cantina Valpantena
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Idyllium of Winery Cantina Valpantena in the region of Veneto is a powerful.
Food and wine pairings with Idyllium
Pairings that work perfectly with Idyllium
Original food and wine pairings with Idyllium
The Idyllium of Winery Cantina Valpantena matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef mironton, my grandmother's macaroni gratin with gruyere cheese and smoked ham or doner kebab.
Details and technical informations about Winery Cantina Valpantena's Idyllium.
Discover the grape variety: Molinara
Its origin is not very precise, it has been cultivated for a very long time in northern Italy, ... in France it is almost unknown. It should not be confused with the Spanish variety molinera gorda.
Last vintages of this wine
The best vintages of Idyllium from Winery Cantina Valpantena are 0
Informations about the Winery Cantina Valpantena
The Winery Cantina Valpantena is one of of the world's great estates. It offers 98 wines for sale in the of Veneto to come and discover on site or to buy online.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
