Winery LevoratoVitereto
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 Vitereto from the Winery Levorato
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vitereto of Winery Levorato in the region of Veneto is a powerful.
Food and wine pairings with Vitereto
Pairings that work perfectly with Vitereto
Original food and wine pairings with Vitereto
The Vitereto of Winery Levorato matches generally quite well with dishes of beef, pasta or lamb such as recipes of burger roll, spaghetti with summer vegetables or leg of lamb bravado in the oven.
Details and technical informations about Winery Levorato's Vitereto.
Discover the grape variety: Verdelet
Interspecific crossing between 5455 Seibel and 4938 Seibel (see graph of parentage by clicking here!) obtained by Albert Seibel (1844-1936). This direct-producing hybrid has been very little cultivated in France, in the United States white wines were produced.
Last vintages of this wine
The best vintages of Vitereto from Winery Levorato are 2013, 0, 2019
Informations about the Winery Levorato
The Winery Levorato is one of of the world's greatest 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: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
