Winery Giuseppe LonardiPrivilegia Rosso Veronese
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Corvina.
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 Privilegia Rosso Veronese from the Winery Giuseppe Lonardi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Privilegia Rosso Veronese of Winery Giuseppe Lonardi in the region of Veneto is a powerful.
Wine flavors and olphactive analysis
On the nose the Privilegia Rosso Veronese of Winery Giuseppe Lonardi in the region of Veneto often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Privilegia Rosso Veronese
Pairings that work perfectly with Privilegia Rosso Veronese
Original food and wine pairings with Privilegia Rosso Veronese
The Privilegia Rosso Veronese of Winery Giuseppe Lonardi matches generally quite well with dishes of beef, pasta or lamb such as recipes of alsatian bäckeoffe, spaghetti with squid ink (italy) or tajine of merguez and potatoes.
Details and technical informations about Winery Giuseppe Lonardi's Privilegia Rosso Veronese.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Privilegia Rosso Veronese from Winery Giuseppe Lonardi are 2009, 2012, 2010, 2015 and 2014.
Informations about the Winery Giuseppe Lonardi
The Winery Giuseppe Lonardi is one of of the world's greatest estates. It offers 7 wines for sale in the of Rosso Veronese to come and discover on site or to buy online.
The wine region of Rosso Veronese
The wine region of Rosso Veronese is located in the region of Verona of Vénétie of Italy. Wineries and vineyards like the Domaine Bussola or the Domaine Fratelli Vogadori produce mainly wines red, white and sweet. The most planted grape varieties in the region of Rosso Veronese are Corvina, Rondinella and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Rosso Veronese often reveals types of flavors of cherry, orange or vegetal and sometimes also flavors of microbio, banana or mango.
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.
