Winery LoreggianRaboso del Veneto
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 Raboso del Veneto from the Winery Loreggian
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Raboso del Veneto of Winery Loreggian in the region of Veneto is a powerful.
Food and wine pairings with Raboso del Veneto
Pairings that work perfectly with Raboso del Veneto
Original food and wine pairings with Raboso del Veneto
The Raboso del Veneto of Winery Loreggian matches generally quite well with dishes of beef, pasta or lamb such as recipes of marinated shrimp skewers with garlic, pasta with boursin or lamb shoulder confit with harissa.
Details and technical informations about Winery Loreggian's Raboso del Veneto.
Discover the grape variety: Raboso Piave
A very old variety known and cultivated more precisely in the north-east of Italy in the Veneto region (provinces of Treviso, Padua, Venice, etc.), not to be confused with Raboso Veronese, which is the result of an intraspecific cross between Raboso Piave and Marzemina Bianca. Raboso Piave is practically unknown in other wine-producing countries.
Informations about the Winery Loreggian
The Winery Loreggian is one of of the world's great 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: Destemming
Action consisting in separating the grapes from the stalk before vinification. The stalk, the woody part of the bunch, may give the wine an unpleasant vegetal character.
