Winery AcquavivaEau De Vin N°3
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 Eau De Vin N°3 from the Winery Acquaviva
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Eau De Vin N°3 of Winery Acquaviva in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Eau De Vin N°3
Pairings that work perfectly with Eau De Vin N°3
Original food and wine pairings with Eau De Vin N°3
The Eau De Vin N°3 of Winery Acquaviva matches generally quite well with dishes of beef, lamb or veal such as recipes of boeuf lôc lac (cambodia), tajine of beef balls and merguez or sauté of veal with corsican style.
Details and technical informations about Winery Acquaviva's Eau De Vin N°3.
Discover the grape variety: Gibert
Light, simple fruity reds with a lightly coloured clear ruby robe, soft tannins, airy palate and moderate acidity; unassuming aromas of red fruits. Discreet, rustic style. Nearly extinct, preserved in INRAE varietal collections, it testifies to the pre-phylloxera ampelographic diversity of the South-West. Rare French black grape, formerly cultivated in the South-West.
Last vintages of this wine
The best vintages of Eau De Vin N°3 from Winery Acquaviva are 2011, 0
Informations about the Winery Acquaviva
The Winery Acquaviva is one of of the world's greatest estates. It offers 6 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
