Winery Corte LenguinAi Volti Veneto Rosso Passito
Sweet wine
This wine generally goes well with
The Ai Volti Veneto Rosso Passito of the Winery Corte Lenguin is in the top 10 of wines of Vénétie.
Wine flavors and olphactive analysis
On the nose the Ai Volti Veneto Rosso Passito of Winery Corte Lenguin in the region of Vénétie often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Details and technical informations about Winery Corte Lenguin's Ai Volti Veneto Rosso Passito.
Discover the grape variety: Johanniter
An interspecific cross between Riesling and FR 589-54 (Seyve-Villard 12481 x (pinot gris or rülander x chasselas or gutedel)) obtained in Germany in 1968 by Johannes Zimmermann. It has the particularity of having only one gene for resistance to mildew and powdery mildew. This variety can be found in Germany, Belgium, Switzerland, the Netherlands, etc. In France, it is practically unknown. Note that the "Johanniter" grape variety is a protected trademark.
Last vintages of this wine
The best vintages of Ai Volti Veneto Rosso Passito from Winery Corte Lenguin are 2016, 2017, 2015, 2011 and 2010.
Informations about the Winery Corte Lenguin
The Winery Corte Lenguin is one of of the world's greatest estates. It offers 16 wines for sale in the of Vénétie to come and discover on site or to buy online.
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: Vent (taste of)
A defect that characterizes a wine exposed to the air, and which has lost its aromatic qualities.
