Winery Corte RugolinAresco Passito Bianco del Veneto
Sweet wine
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Food and wine pairings with Aresco Passito Bianco del Veneto
Pairings that work perfectly with Aresco Passito Bianco del Veneto
Original food and wine pairings with Aresco Passito Bianco del Veneto
The Aresco Passito Bianco del Veneto of Winery Corte Rugolin matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta gratin, leek, goat cheese and bacon quiche or bacon cake.
Details and technical informations about Winery Corte Rugolin's Aresco Passito Bianco del Veneto.
Discover the grape variety: Aubin vert
Aubin vert blanc is a grape variety that originated in France (Lorraine). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Aubin vert blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley.
Last vintages of this wine
The best vintages of Aresco Passito Bianco del Veneto from Winery Corte Rugolin are 0
Informations about the Winery Corte Rugolin
The Winery Corte Rugolin 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
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
