Winery La SourceTorrette Superiore
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 Torrette Superiore from the Winery La Source
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Torrette Superiore of Winery La Source in the region of Valle d'Aosta is a powerful.
Food and wine pairings with Torrette Superiore
Pairings that work perfectly with Torrette Superiore
Original food and wine pairings with Torrette Superiore
The Torrette Superiore of Winery La Source matches generally quite well with dishes of beef, pasta or lamb such as recipes of fillet of beef with morels, spaghetti with shrimp and cream or shoulder of lamb boulangère.
Details and technical informations about Winery La Source's Torrette Superiore.
Discover the grape variety: Perlaut
A cross between Cinsaut and Csaba pearl obtained in 1956, registered in the Official Catalogue of Table Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Torrette Superiore from Winery La Source are 2013, 0, 2014, 2012
Informations about the Winery La Source
The Winery La Source is one of of the world's greatest estates. It offers 12 wines for sale in the of Valle d'Aosta to come and discover on site or to buy online.
The wine region of Valle d'Aosta
Valle d'Aosta is the smallest and least populated region in Italy, only one-eighth the Size of neighbouring Piedmont. It covers a mountainous area in the far northwest of Italy, where the country's borders meet those of France and Switzerland. Despite the region's small size and low profile, a wide range of red and white wines are produced from a selection of native and introduced Grape varieties. The most important of these is Picotendro, the local form of Nebbiolo.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
