Winery LoreggianPetrarca Rosso
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Petrarca Rosso of the Winery Loreggian is in the top 5 of wines of Veneto.
Taste structure of the Petrarca Rosso from the Winery Loreggian
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Petrarca Rosso of Winery Loreggian in the region of Veneto is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Petrarca Rosso
Pairings that work perfectly with Petrarca Rosso
Original food and wine pairings with Petrarca Rosso
The Petrarca Rosso of Winery Loreggian matches generally quite well with dishes of beef, pasta or lamb such as recipes of fresh sausage, lasagna bolognese or lamb tagine with dried fruits and herbs.
Details and technical informations about Winery Loreggian's Petrarca Rosso.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Petrarca Rosso from Winery Loreggian are 0, 2013
Informations about the Winery Loreggian
The Winery Loreggian is one of of the world's greatest estates. It offers 16 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
