Winery LagariaVigneti delle Dolomiti Rosso
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Vigneti delle Dolomiti Rosso from the Winery Lagaria
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vigneti delle Dolomiti Rosso of Winery Lagaria in the region of Trentino-Alto-Adige is a with a nice freshness.
Food and wine pairings with Vigneti delle Dolomiti Rosso
Pairings that work perfectly with Vigneti delle Dolomiti Rosso
Original food and wine pairings with Vigneti delle Dolomiti Rosso
The Vigneti delle Dolomiti Rosso of Winery Lagaria matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef with onions chinese style, pork filet mignon with foie gras and rosemary or stuffed zucchini with merguez, beef and spices.
Details and technical informations about Winery Lagaria's Vigneti delle Dolomiti Rosso.
Discover the grape variety: Barbera blanche
An ancient grape variety that has been cultivated for a long time in the Italian Piedmont, now less and less planted, and practically unknown in France as in all other wine-producing countries. Note that it is not related to Barbera Nero.
Last vintages of this wine
The best vintages of Vigneti delle Dolomiti Rosso from Winery Lagaria are 2018, 2016, 2017, 2015 and 2013.
Informations about the Winery Lagaria
The Winery Lagaria is one of of the world's great estates. It offers 22 wines for sale in the of Trentino-Alto-Adige to come and discover on site or to buy online.
The wine region of Trentino-Alto-Adige
Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
