Winery Cantina di Castelnuovo del GardaCa' Vegar Montaer Valpolicella Ripasso Classico Superiore
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Ca' Vegar Montaer Valpolicella Ripasso Classico Superiore from the Winery Cantina di Castelnuovo del Garda
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ca' Vegar Montaer Valpolicella Ripasso Classico Superiore of Winery Cantina di Castelnuovo del Garda in the region of Vénétie is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Ca' Vegar Montaer Valpolicella Ripasso Classico Superiore of Winery Cantina di Castelnuovo del Garda in the region of Vénétie often reveals types of flavors of black fruit.
Food and wine pairings with Ca' Vegar Montaer Valpolicella Ripasso Classico Superiore
Pairings that work perfectly with Ca' Vegar Montaer Valpolicella Ripasso Classico Superiore
Original food and wine pairings with Ca' Vegar Montaer Valpolicella Ripasso Classico Superiore
The Ca' Vegar Montaer Valpolicella Ripasso Classico Superiore of Winery Cantina di Castelnuovo del Garda matches generally quite well with dishes of beef, pasta or veal such as recipes of beef kidney, pasta with veal stock sauce or potjevleesch.
Details and technical informations about Winery Cantina di Castelnuovo del Garda's Ca' Vegar Montaer Valpolicella Ripasso Classico Superiore.
Discover the grape variety: Gros Colman
From the South Caucasus, perhaps in Georgia, some writings give it as coming from Russia, a country close to the previous one. For a long time, it was grown in greenhouses, particularly in Belgium, but also in England, France, Holland and Japan. It was rarely cultivated in the field, but a few attempts were made without much success on the banks of the Rhine, in the Tarn et Garonne region and in Thomery in the Seine et Marne region. Today, it is no longer multiplied in nurseries and is therefore in danger of extinction. It is thought to be the result of a natural intraspecific cross between white tigvoasa or furjmony feher - a Romanian variety with female flowers - and black kadarka. There is a clone that takes on a very characteristic purple color in the fall, with larger berries, larger bunches and later ripening.
Last vintages of this wine
The best vintages of Ca' Vegar Montaer Valpolicella Ripasso Classico Superiore from Winery Cantina di Castelnuovo del Garda are 1958, 2018, 2017, 2016 and 2019.
Informations about the Winery Cantina di Castelnuovo del Garda
The Winery Cantina di Castelnuovo del Garda is one of of the world's greatest estates. It offers 98 wines for sale in the of Valpolicella Ripasso Classico to come and discover on site or to buy online.
The wine region of Valpolicella Ripasso Classico
The wine region of Valpolicella Ripasso Classico is located in the region of Valpolicella Ripasso of Vénétie of Italy. Wineries and vineyards like the Domaine Giusti or the Domaine Poggi produce mainly wines red. The most planted grape varieties in the region of Valpolicella Ripasso Classico are Rondinella, Corvina and Molinara, they are then used in wines in blends or as a single variety. On the nose of Valpolicella Ripasso Classico often reveals types of flavors of cherry, almonds or cream and sometimes also flavors of dried fruit, floral or tree fruit.
The wine region of Vénétie
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.
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The word of the wine: Late harvest
A name historically used in Alsace, late harvest refers to grapes harvested during over-ripening for the production of sweet and syrupy wines.
