Winery DezzaniStella Lucente
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 Stella Lucente from the Winery Dezzani
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Stella Lucente of Winery Dezzani in the region of Piedmont is a powerful.
Food and wine pairings with Stella Lucente
Pairings that work perfectly with Stella Lucente
Original food and wine pairings with Stella Lucente
The Stella Lucente of Winery Dezzani matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of spaghetti with clams, crab matoutou or peppers with lentil stuffing.
Details and technical informations about Winery Dezzani's Stella Lucente.
Discover the grape variety: Goron de Bovernier
Structured and elegant reds with a deep purple colour, firm yet melted tannins and a full palate with preserved acidity, offering signature aromas of red fruits (cherry, raspberry), spices and fresh alpine notes. A modest ageing profile. Preserved for its heritage value, it produces artisan high-altitude cuvées by a few Valais winemakers attached to rare varieties. Swiss black autochthonous variety from Valais, grown almost exclusively in Bovernier.
Last vintages of this wine
The best vintages of Stella Lucente from Winery Dezzani are 0
Informations about the Winery Dezzani
The Winery Dezzani is one of of the world's great estates. It offers 87 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
