Winery LadolcevignaMonte Rua Rosso Veneto
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 Monte Rua Rosso Veneto from the Winery Ladolcevigna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monte Rua Rosso Veneto of Winery Ladolcevigna in the region of Veneto is a powerful.
Food and wine pairings with Monte Rua Rosso Veneto
Pairings that work perfectly with Monte Rua Rosso Veneto
Original food and wine pairings with Monte Rua Rosso Veneto
The Monte Rua Rosso Veneto of Winery Ladolcevigna matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tournedos with boursin, spaghetti with tuna (real italian recipe) or slippers with lamb.
Details and technical informations about Winery Ladolcevigna's Monte Rua Rosso Veneto.
Discover the grape variety: Gravesina
We do not know exactly where this grape variety comes from. It can be found in Austria, Romania, northern Italy, Croatia, Serbia, Hungary, Bulgaria, the Czech Republic, Slovakia, Russia, etc. It is practically unknown in France. In Spain, Borba is said to be identical to the Italian Riesling.
Informations about the Winery Ladolcevigna
The Winery Ladolcevigna is one of of the world's greatest estates. It offers 10 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: Lactic (acid)
Acid obtained by malolactic fermentation.
