Winery Guido NatalinoVillavecchia Di Gavi
Red wine
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Food and wine pairings with Villavecchia Di Gavi
Pairings that work perfectly with Villavecchia Di Gavi
Original food and wine pairings with Villavecchia Di Gavi
The Villavecchia Di Gavi of Winery Guido Natalino matches generally quite well with dishes of pasta, shellfish or appetizers and snacks such as recipes of basque lasagne, chicken maffé (africa) or zakouski: russian appetizer.
Details and technical informations about Winery Guido Natalino's Villavecchia Di Gavi.
Discover the grape variety: Cortese
A very old variety, cultivated for a very long time in Piedmont in northwestern Italy, it can also be found in other Italian wine regions. It is known in Germany, Switzerland, Argentina, Mexico, Brazil, the United States, etc. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Villavecchia Di Gavi from Winery Guido Natalino are 0
Informations about the Winery Guido Natalino
The Winery Guido Natalino is one of of the world's greatest estates. It offers 4 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
