Winery Costa degli Ulivi - Levioso Rosato Bio

Winery Costa degli UliviLevioso Rosato Bio

The Levioso Rosato Bio of Winery Costa degli Ulivi is a wine from the region of Veneto.
This wine generally goes well with
The Levioso Rosato Bio of the Winery Costa degli Ulivi is in the top 0 of wines of Veneto.

Details and technical informations about Winery Costa degli Ulivi's Levioso Rosato Bio.

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

Discover the grape variety: Pé de perdrix

This grape variety would be of Spanish origin, it was in this country mainly used as table grape. The Pé de perdrix has now completely disappeared. It should not be confused with the pied de perdrix, which is the red-tailed côt with black grapes.

Informations about the Winery Costa degli Ulivi

The winery offers 10 different wines.
Its wines get an average rating of 3.8.
It is in the top 5 of the best estates in the region
It is located in Vénétie
Find the Winery Costa degli Ulivi on Facebook

The Winery Costa degli Ulivi is one of of the world's greatest estates. It offers 10 wines for sale in the of Veneto to come and discover on site or to buy online.

Top wine Veneto
In the top 150000 of of Italy wines
In the top 3000 of of Veneto wines
In the top 30000 of wines
In the top 650000 wines of the world

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: Rafle (taste of)

A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.

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