Winery CastagnerGrappanova Barrique
Sweet wine
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Grappanova Barrique
Pairings that work perfectly with Grappanova Barrique
Original food and wine pairings with Grappanova Barrique
The Grappanova Barrique of Winery Castagner matches generally quite well with dishes of beef, pasta or lamb such as recipes of oxtail and carrot stew, lasagna with courgettes and fresh goat cheese or lamb curry.
Details and technical informations about Winery Castagner's Grappanova Barrique.
Discover the grape variety: Aubin vert
Aubin vert blanc is a grape variety that originated in France (Lorraine). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Aubin vert blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley.
Last vintages of this wine
The best vintages of Grappanova Barrique from Winery Castagner are 0
Informations about the Winery Castagner
The Winery Castagner is one of of the world's great estates. It offers 41 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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
