Winery Dario GagliardoneGagliardone Valentin
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 Gagliardone Valentin from the Winery Dario Gagliardone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gagliardone Valentin of Winery Dario Gagliardone in the region of Veneto is a powerful.
Food and wine pairings with Gagliardone Valentin
Pairings that work perfectly with Gagliardone Valentin
Original food and wine pairings with Gagliardone Valentin
The Gagliardone Valentin of Winery Dario Gagliardone matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef enchilladas au gratin, cannelloni of meat or leg of lamb bravado in the oven.
Details and technical informations about Winery Dario Gagliardone's Gagliardone Valentin.
Discover the grape variety: Alicante Bouschet
Intensely coloured, supple reds with an ink-dark robe, smooth tannins and an ample palate of blackfruit (blackberry, blackcurrant), candied cherry, plum, spices and sunny notes. A teinturier grape with red pulp that deepens colour in southern blends; also a star as a single varietal in Alentejo DOC. Grown in Languedoc, Spain and California. French hybrid created in 1866 by Henri Bouschet (petit bouschet × grenache).
Informations about the Winery Dario Gagliardone
The Winery Dario Gagliardone is one of of the world's greatest estates. It offers 2 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: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
