Winery La PalazzolaVinsanto Amelia
Sweet wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Vinsanto Amelia
Pairings that work perfectly with Vinsanto Amelia
Original food and wine pairings with Vinsanto Amelia
The Vinsanto Amelia of Winery La Palazzola matches generally quite well with dishes of beef, lamb or pork such as recipes of fresh sausage, lamb marinated in white wine or baked dumplings.
Details and technical informations about Winery La Palazzola's Vinsanto Amelia.
Discover the grape variety: Ortega
An intraspecific cross between Müller-Thurgau and Siegerrebe obtained in 1948 by Hans Breider (1908-1960) at the Bavarian Research Station for Viticulture and Horticulture in Veitsnöchheim (Germany). Almost unknown in France, it can be found in Germany, Belgium, England, the United States and Canada. Its early maturity and muscatel taste have sometimes led to it being offered as a table grape on market stalls.
Last vintages of this wine
The best vintages of Vinsanto Amelia from Winery La Palazzola are 0, 2011
Informations about the Winery La Palazzola
The Winery La Palazzola is one of of the world's greatest estates. It offers 27 wines for sale in the of Amelia to come and discover on site or to buy online.
The wine region of Amelia
The wine region of Amelia is located in the region of Ombrie of Italy. Wineries and vineyards like the Domaine Zanchi or the Domaine Zanchi produce mainly wines red, white and sweet. The most planted grape varieties in the region of Amelia are Sangiovese, Ciliegiolo and Merlot, they are then used in wines in blends or as a single variety. On the nose of Amelia often reveals types of flavors of earth, oak or red fruit and sometimes also flavors of non oak, black fruit.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
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.
