Winery Duca d'AngorlisRosso del Duca
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 Rosso del Duca from the Winery Duca d'Angorlis
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso del Duca of Winery Duca d'Angorlis in the region of Veneto is a powerful.
Food and wine pairings with Rosso del Duca
Pairings that work perfectly with Rosso del Duca
Original food and wine pairings with Rosso del Duca
The Rosso del Duca of Winery Duca d'Angorlis matches generally quite well with dishes of beef, pasta or lamb such as recipes of meat and goat pie, salmon lasagna or stuffed zucchini with merguez, beef and spices.
Details and technical informations about Winery Duca d'Angorlis's Rosso del Duca.
Discover the grape variety: Aubin vert
Aubin vert blanc is a grape variety that originated in France (Lorraine). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Aubin vert blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley.
Last vintages of this wine
The best vintages of Rosso del Duca from Winery Duca d'Angorlis are 0
Informations about the Winery Duca d'Angorlis
The Winery Duca d'Angorlis is one of of the world's greatest estates. It offers 22 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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
