Winery S. CristinaRigoletto Veneto Passito
Sweet wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Rigoletto Veneto Passito
Pairings that work perfectly with Rigoletto Veneto Passito
Original food and wine pairings with Rigoletto Veneto Passito
The Rigoletto Veneto Passito of Winery S. Cristina matches generally quite well with dishes of beef, lamb or pork such as recipes of beef pot-au-feu, languedoc-roussillon lamb en papillote and its tajine with... or spaghetti squash with cream and bacon.
Details and technical informations about Winery S. Cristina's Rigoletto Veneto Passito.
Discover the grape variety: Fer-servadou
Fer-servadou noir is a grape variety that originated in France (Gironde). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches, and grapes of small to medium size. Fer-servadou noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Rigoletto Veneto Passito from Winery S. Cristina are 2011, 2009, 0, 2010
Informations about the Winery S. Cristina
The Winery S. Cristina is one of of the world's greatest estates. It offers 4 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
