Winery Le Baite - Carménère 137

Winery Le BaiteCarménère 137

The Carménère 137 of Winery Le Baite is a wine from the region of Veneto.
This wine generally goes well with
The Carménère 137 of the Winery Le Baite is in the top 0 of wines of Veneto.

Details and technical informations about Winery Le Baite's Carménère 137.

Winemaker
Stefano Baldessin
Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Voltis

Wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified), resulting from an interspecific cross, obtained in 2002, between Villaris and Mtp 3159-2-12 (for the latter, one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.). Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.

Informations about the Winery Le Baite

The winery offers 16 different wines.
Its wines get an average rating of 3.7.
It is in the top 3 of the best estates in the region
It is located in Vénétie
Find the Winery Le Baite on Facebook

The Winery Le Baite is one of of the world's greatest estates. It offers 14 wines for sale in the of Veneto to come and discover on site or to buy online.

Top wine Veneto
In the top 150000 of of Italy wines
In the top 20000 of of Veneto wines
In the top 350000 of wines
In the top 600000 wines of the world

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: 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.

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