Winery LevoratoDon Carlo
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 Don Carlo from the Winery Levorato
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Don Carlo of Winery Levorato in the region of Veneto is a powerful.
Food and wine pairings with Don Carlo
Pairings that work perfectly with Don Carlo
Original food and wine pairings with Don Carlo
The Don Carlo of Winery Levorato matches generally quite well with dishes of beef, pasta or lamb such as recipes of savoyard matafans, trofie ( pasta ) paradiso or lamb kleftiko (greek).
Details and technical informations about Winery Levorato's Don Carlo.
Discover the grape variety: Madeleine-Sylvaner
Of unknown origin, it is nevertheless a very old vitis vinifera cultivated and used as both a table grape and a wine grape. It is somewhat similar to the Madeleine angevine and is not related to the Sylvaner. It can be found in the United States, England, Canada, Germany, Switzerland, etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Don Carlo from Winery Levorato are 2013, 0, 2009
Informations about the Winery Levorato
The Winery Levorato is one of of the world's great estates. It offers 27 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
