The Winery Lautari is one of the best wineries to follow in Garda.. It offers 3 wines for sale in of Garda to come and discover on site or to buy online.
Looking for the best Winery Lautari wines in Garda among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Lautari wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Lautari wines with technical and enological descriptions.
How Winery Lautari wines pair with each other generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of capellini with vegetables, parillade of fish and seafood or melt-in-the-mouth omelette with tomatoes, asparagus and comté.
In the mouth the white wine of Winery Lautari. is a powerful with a nice freshness.
The wine region of Garda is located in the region of Vénétie of Italy. Wineries and vineyards like the Domaine Franzosi or the Domaine Roveglia produce mainly wines red, white and pink. The most planted grape varieties in the region of Garda are Marzemino, Sangiovese and Merlot, they are then used in wines in blends or as a single variety. On the nose of Garda often reveals types of flavors of apples, apricot or red fruit and sometimes also flavors of black fruit, blueberry or black cherries.
In the mouth of Garda is a powerful. We currently count 181 estates and châteaux in the of Garda, producing 470 different wines in conventional, organic and biodynamic agriculture. The wines of Garda go well with generally quite well with dishes of beef, pasta or lamb.
How Winery Lautari wines pair with each other generally quite well with dishes of beef, pasta or lamb such as recipes of monkfish with vegetable tagliatelle, succulent and easy to make beef lasagna or lamb in a crown with spring vegetables.
In the mouth the red wine of Winery Lautari. is a powerful with a lot of tannins present in the mouth.
The camaralet of Lasseube has its origins in the Pyrenees, in Bearn. It can be called gentil aromatique, petit camarau or moustardet. Its bunches are of medium size but its berries are small. The berries turn golden yellow when they reach maturity. This grape variety has two approved clones since 1998: 1023 and 1024. It occupies a little less than one hectare in France and is often vinified with other grape varieties such as lauzet and gros manseng. Camaralet de Lasseube is matured about twenty days after Chasselas. Its more or less compact and winged bunches are not affected by grey rot until after maturity. Its female flowers often expose this grape variety to significant risks of coulure, which makes it possible to obtain an alcoholic wine that is full-bodied but fine. Depending on the type, the aromas of the camaralet de Lasseube may recall fennel, pepper or cinnamon.
Planning a wine route in the of Garda? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Lautari.
Merlot noir is a grape variety that originated in France (Bordeaux). 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 small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
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From Champagne hotels to Napa wineries, Decanter’s list of 50 fantastic wine trips reflects how we have been inspiring readers with wine travel ideas in print for nearly 50 years, and online for more than two decades. Whether you’re looking for last-minute inspiration, planning the trip of a lifetime or just dreaming, we are here to help. We ranked every travel feature on decanter.com according to popularity over the past year, and the list ranges from recent expert guides to archive class ...
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
