Winery BelliaDe Promisso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the De Promisso from the Winery Bellia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the De Promisso of Winery Bellia in the region of Veneto is a powerful.
Food and wine pairings with De Promisso
Pairings that work perfectly with De Promisso
Original food and wine pairings with De Promisso
The De Promisso of Winery Bellia matches generally quite well with dishes of beef, pasta or lamb such as recipes of quick beef bourguignon, pasta alla norma or lamb shoulder confit with harissa.
Details and technical informations about Winery Bellia's De Promisso.
Discover the grape variety: Beaunoir
A very old grape variety from the Aube department and the Châtillon sur Seine district in the Côte d'Or. It is said to be the descendant of a natural intraspecific crossing between pinot noir and gouais blanc. Today, it is almost absent in the vineyard.
Last vintages of this wine
The best vintages of De Promisso from Winery Bellia are 0
Informations about the Winery Bellia
The Winery Bellia is one of of the world's greatest estates. It offers 13 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
