Winery Davide Del GaiaPodere Volterrena
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Podere Volterrena from the Winery Davide Del Gaia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Podere Volterrena of Winery Davide Del Gaia in the region of Tuscany is a .
Food and wine pairings with Podere Volterrena
Pairings that work perfectly with Podere Volterrena
Original food and wine pairings with Podere Volterrena
The Podere Volterrena of Winery Davide Del Gaia matches generally quite well with dishes of beef, lamb or veal such as recipes of simple baked roast beef, thiebou yappe from senegal (rice with lamb) or veal axoa (basque country).
Details and technical informations about Winery Davide Del Gaia's Podere Volterrena.
Discover the grape variety: Krakhouna
It is believed to have originated in Georgia, where it is grown as both a table and wine grape. In France it is not known.
Last vintages of this wine
The best vintages of Podere Volterrena from Winery Davide Del Gaia are 2012, 0
Informations about the Winery Davide Del Gaia
The Winery Davide Del Gaia is one of of the world's greatest estates. It offers 3 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
