Winery FattoriVino Senza Nome
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Vino Senza Nome from the Winery Fattori
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vino Senza Nome of Winery Fattori in the region of Veneto is a powerful.
Food and wine pairings with Vino Senza Nome
Pairings that work perfectly with Vino Senza Nome
Original food and wine pairings with Vino Senza Nome
The Vino Senza Nome of Winery Fattori matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta gratin with courgettes and ham, squid rings with tomato or italian stuffed chicken.
Details and technical informations about Winery Fattori's Vino Senza Nome.
Discover the grape variety: Gravesina
We do not know exactly where this grape variety comes from. It can be found in Austria, Romania, northern Italy, Croatia, Serbia, Hungary, Bulgaria, the Czech Republic, Slovakia, Russia, etc. It is practically unknown in France. In Spain, Borba is said to be identical to the Italian Riesling.
Last vintages of this wine
The best vintages of Vino Senza Nome from Winery Fattori are 2015, 0
Informations about the Winery Fattori
The Winery Fattori is one of of the world's great estates. It offers 23 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: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
