Winery CasettaVin Du Preve
Sweet wine
In the mouth this sweet wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Vin Du Preve from the Winery Casetta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vin Du Preve of Winery Casetta in the region of Liguria is a powerful.
Food and wine pairings with Vin Du Preve
Pairings that work perfectly with Vin Du Preve
Original food and wine pairings with Vin Du Preve
The Vin Du Preve of Winery Casetta matches generally quite well with dishes of beef, pasta or lamb such as recipes of pork tongue with tomato sauce and pickles, pasta gratin carbonara style or eggplant moussaka with lamb.
Details and technical informations about Winery Casetta's Vin Du Preve.
Discover the grape variety: Blush seedless
Obtained in the United States by Professor Harold P. Olmo of the University of Davis (California) by crossing Emperor with Z4-87, the latter already being a cross of (Alphonse Lavallée x 75 Pirovano or Sultana moscata) with the Queen of the Vines.
Last vintages of this wine
The best vintages of Vin Du Preve from Winery Casetta are 0
Informations about the Winery Casetta
The Winery Casetta is one of of the world's greatest estates. It offers 10 wines for sale in the of Liguria to come and discover on site or to buy online.
The wine region of Liguria
Liguria is a thin, crescent-shaped coastal region in northwestern Italy, stretching 250 km along the Mediterranean Sea from the border with southern France in the west to the port city of La Spezia in the east. Tuscany Lies beyond the latter, while the region's Central city, Genoa, is about 70 km southeast of Asti and Barolo (and even less so of Piedmont, parts of which run along the northern border of Liguria). Known as the Italian Riviera, this thin, beautiful strip of rugged land with a Mediterranean Climate and poor, stony soils is dominated by steeply sloping hills that fall almost directly into the sea. These steep elevations make Grape growing a challenge, resulting in scattered vineyards (some of which can only be reached by boat) with limited production.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
