Winery Cantina de PraPinot Nero
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Pinot Nero from the Winery Cantina de Pra
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Nero of Winery Cantina de Pra in the region of Veneto is a with a nice freshness.
Food and wine pairings with Pinot Nero
Pairings that work perfectly with Pinot Nero
Original food and wine pairings with Pinot Nero
The Pinot Nero of Winery Cantina de Pra matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of chinese noodles with beef, tripe in the style of caen or cassoulet of the sea.
Details and technical informations about Winery Cantina de Pra's Pinot Nero.
Discover the grape variety: Liliorila
White Liliorila is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches and small grapes. White Liliorila can be found in several vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley, Armagnac.
Last vintages of this wine
The best vintages of Pinot Nero from Winery Cantina de Pra are 0
Informations about the Winery Cantina de Pra
The Winery Cantina de Pra is one of of the world's greatest estates. It offers 30 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
