Winery Cornelia Canella - 14 Da Uve Essiccate Rosso

Winery Cornelia Canella14 Da Uve Essiccate Rosso

The 14 Da Uve Essiccate Rosso of Winery Cornelia Canella is a wine from the region of Veneto.
This wine generally goes well with
The 14 Da Uve Essiccate Rosso of the Winery Cornelia Canella is in the top 0 of wines of Veneto.

Details and technical informations about Winery Cornelia Canella's 14 Da Uve Essiccate Rosso.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Malvoisie de l' Istrie

Structured, full-bodied dry whites with a golden robe, an ample palate with preserved acidity, and signature aromas of sweet almond, ripe yellow fruits (apricot, peach), white flowers and saline, iodine-tinged notes. Also crafted as orange wine with skin maceration. The star of Istrian viticulture, it thrives on coastal limestone terroirs of the northern Adriatic. The French synonym for Malvazija Istarska, grown in Croatian and Slovenian Istria.

Informations about the Winery Cornelia Canella

The winery offers 9 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Vénétie

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.

Top wine Veneto
In the top 95000 of of Italy wines
In the top 20000 of of Veneto wines
In the top 300000 of wines
In the top 550000 wines of the world

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: Disgorging (champagne)

This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.

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