Winery FantinelTenuta Sant'Helena Refosco dal Peduncolo Rosso
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Tenuta Sant'Helena Refosco dal Peduncolo Rosso from the Winery Fantinel
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tenuta Sant'Helena Refosco dal Peduncolo Rosso of Winery Fantinel in the region of Unknow region is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Tenuta Sant'Helena Refosco dal Peduncolo Rosso
Pairings that work perfectly with Tenuta Sant'Helena Refosco dal Peduncolo Rosso
Original food and wine pairings with Tenuta Sant'Helena Refosco dal Peduncolo Rosso
The Tenuta Sant'Helena Refosco dal Peduncolo Rosso of Winery Fantinel matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef bobotie, tuscan linguine or lamb tagine with honey and onions.
Details and technical informations about Winery Fantinel's Tenuta Sant'Helena Refosco dal Peduncolo Rosso.
Discover the grape variety: Gaillard 157
Interspecific crossing carried out in 1891 by Fernand Gaillard (1821-1905) between (triumph x eumelan) and 1 Seibel. This direct-producing hybrid was multiplied in particular in the south-west and centre-west of France as well as in the departments of the Rhône valley and the Ain.
Last vintages of this wine
The best vintages of Tenuta Sant'Helena Refosco dal Peduncolo Rosso from Winery Fantinel are 2010, 2012, 0, 2011
Informations about the Winery Fantinel
The Winery Fantinel is one of of the world's great estates. It offers 81 wines for sale in the of Unknow region to come and discover on site or to buy online.
The wine region of Unknow region
This is not a known wine region.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
