Winery Cornelia CanellaCavaion Veneto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Cavaion Veneto from the Winery Cornelia Canella
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cavaion Veneto of Winery Cornelia Canella in the region of Veneto is a powerful.
Food and wine pairings with Cavaion Veneto
Pairings that work perfectly with Cavaion Veneto
Original food and wine pairings with Cavaion Veneto
The Cavaion Veneto of Winery Cornelia Canella matches generally quite well with dishes of beef, pasta or lamb such as recipes of homemade italian lasagna, pasta with puttanesca sauce or royal couscous (lamb, chicken, merguez).
Details and technical informations about Winery Cornelia Canella's Cavaion Veneto.
Discover the grape variety: Sultanine
Seedless table grape variety with long bunches, golden berries with thin skin and crunchy flesh, with a sweet, fresh flavour. Very productive. Grown worldwide (California, Turkey, Iran, Australia, Chile) for fresh consumption, dried raisins (sultanas) and sometimes for neutral white wines. Also known as Thompson Seedless in the United States. One of the oldest cultivated table grape varieties, probably originating from Turkey or Iran.
Last vintages of this wine
The best vintages of Cavaion Veneto from Winery Cornelia Canella are 0
Informations about the Winery Cornelia Canella
The Winery Cornelia Canella is one of of the world's greatest estates. It offers 7 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
