Winery Franchini - Chiaretto

Winery FranchiniChiaretto

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

Details and technical informations about Winery Franchini's Chiaretto.

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

Discover the grape variety: Gros Verdot

Deep-coloured, simple reds with an intense ruby robe, smooth tannins and a supple palate, with simple aromas of red fruits (cherry, raspberry), soft spices and herbaceous notes. Profile for drinking young. Now marginal, preserved in INRAE varietal collections and a few heritage plots in the Bordelais and Médoc. French autochthonous variety from the South-West, not to be confused with Petit Verdot, a witness to ancient Aquitaine varieties.

Informations about the Winery Franchini

The winery offers 19 different wines.
Its wines get an average rating of 4.1.
It is in the top 20 of the best estates in the region
It is located in Vénétie
Find the Winery Franchini on Facebook and on Twitter

The Winery Franchini is one of of the world's great estates. It offers 17 wines for sale in the of Veneto to come and discover on site or to buy online.

Top wine Veneto
In the top 200000 of of Italy wines
In the top 4500 of of Veneto wines
In the top 70000 of wines
In the top 1500000 wines of the world

The wine region of Veneto

World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.

The word of the wine: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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