Winery CavazzaDurello
Sparkling wine
This wine generally goes well with
Details and technical informations about Winery Cavazza's Durello.
Discover the grape variety: Muscat bleu
An interspecific cross between 15-6 Garnier (villard noir or 18315 Seyve-Villard x Müller-Thurgau) and perle noire or 20347 Seyve-Villard (panse de Provence x 12358 Seyve-Villard), obtained in Switzerland in the 1930s by a nurseryman named Garnier. Muscat Bleu can be found in Germany, Switzerland, Belgium, etc. In France, it is practically unknown. It is listed in the Official Catalogue of Vine Varieties, list A2.
Last vintages of this wine
The best vintages of Durello from Winery Cavazza are 0, 2016
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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
