Winery CavazzaCapitel Santa Libera Recioto di Gambellara Classico
wine
This wine generally goes well with
The Capitel Santa Libera Recioto di Gambellara Classico of the Winery Cavazza is in the top 0 of wines of Recioto di Gambellara.
Details and technical informations about Winery Cavazza's Capitel Santa Libera Recioto di Gambellara Classico.
Discover the grape variety: Rougeon
Interspecific crossing obtained by Albert Seibel between 70 Jaeger and 3015 Seibel. It can still be found in the eastern part of the United States, ... practically unknown in France.
Informations about the Winery Cavazza
The Winery Cavazza is one of of the world's great estates. It offers 39 wines for sale in the of Recioto di Gambellara to come and discover on site or to buy online.
The wine region of Recioto di Gambellara
The wine region of Recioto di Gambellara is located in the region of Gambellara of Vénétie of Italy. Wineries and vineyards like the Domaine Angiolino Maule or the Domaine Angiolino Maule produce mainly wines sparkling, sweet and unknow. The most planted grape varieties in the region of Recioto di Gambellara are Garganega, they are then used in wines in blends or as a single variety. On the nose of Recioto di Gambellara often reveals types of flavors of tree fruit, dried fruit or non oak and sometimes also flavors of earth.
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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
