Winery Le VinaliCreda Rossa
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 Creda Rossa from the Winery Le Vinali
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Creda Rossa of Winery Le Vinali in the region of Veneto is a powerful.
Food and wine pairings with Creda Rossa
Pairings that work perfectly with Creda Rossa
Original food and wine pairings with Creda Rossa
The Creda Rossa of Winery Le Vinali matches generally quite well with dishes of beef, pasta or lamb such as recipes of fresh sausage, saffron pasta with prawns or traditional tagine (morocco).
Details and technical informations about Winery Le Vinali's Creda Rossa.
Discover the grape variety: Riesling italien
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.
Last vintages of this wine
The best vintages of Creda Rossa from Winery Le Vinali are 2010, 0
Informations about the Winery Le Vinali
The Winery Le Vinali is one of of the world's great estates. It offers 21 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
