Winery Longo Giambattista - Amarone Della Valpolicella

Winery Longo GiambattistaAmarone Della Valpolicella

The Amarone Della Valpolicella of Winery Longo Giambattista is a wine from the region of Veneto.
This wine generally goes well with
The Amarone Della Valpolicella of the Winery Longo Giambattista is in the top 0 of wines of Veneto.

Details and technical informations about Winery Longo Giambattista's Amarone Della Valpolicella.

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

Discover the grape variety: Pé de perdrix

This grape variety would be of Spanish origin, it was in this country mainly used as table grape. The Pé de perdrix has now completely disappeared. It should not be confused with the pied de perdrix, which is the red-tailed côt with black grapes.

Informations about the Winery Longo Giambattista

The winery offers 9 different wines.
Its wines get an average rating of 3.6.
It is in the top 3 of the best estates in the region
It is located in Vénétie

The Winery Longo Giambattista is one of of the world's greatest estates. It offers 12 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 650000 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: Residual sugars

Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.

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