Winery Dinastia - Meio Seco

Winery DinastiaMeio Seco

The Meio Seco of Winery Dinastia is a wine from the region of Veneto.
This wine generally goes well with
The Meio Seco of the Winery Dinastia is in the top 0 of wines of Veneto.

Details and technical informations about Winery Dinastia's Meio Seco.

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

Discover the grape variety: Tinto cão

- Origin : Most certainly from the north of Portugal, it is a very old grape variety, present for a very long time in the Douro Valley where it is very often associated with other grape varieties to produce the famous Port. It can also be found in the United States (California, etc.), Australia, Spain, Mexico, etc.

Informations about the Winery Dinastia

The winery offers 6 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Vénétie

The Winery Dinastia is one of of the world's greatest estates. It offers 3 wines for sale in the of Veneto to come and discover on site or to buy online.

Top wine Veneto
In the top 30000 of of Italy wines
In the top 350 of of Veneto wines
In the top 95000 of wines
In the top 1500000 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: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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