Winery LusentiAlnetu Ortrugo
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Alnetu Ortrugo from the Winery Lusenti
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alnetu Ortrugo of Winery Lusenti in the region of Emilia-Romagna is a with a nice freshness.
Food and wine pairings with Alnetu Ortrugo
Pairings that work perfectly with Alnetu Ortrugo
Original food and wine pairings with Alnetu Ortrugo
The Alnetu Ortrugo of Winery Lusenti matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with vegetables, quiche lorraine or macaroons foie gras / figs.
Details and technical informations about Winery Lusenti's Alnetu Ortrugo.
Discover the grape variety: Oliver Irsay
Aromatic, fine whites best enjoyed young, with a pale golden robe, an airy palate with moderate acidity, and signature aromas of muscat, rose, peach, lychee and delicate floral notes. Early-ripening aromatic profile. Grown in Hungary, Slovakia and the Czech Republic for accessible dry and off-dry aromatic wines. Hungarian white grape obtained in 1930 by Pál Kocsis (Pozsonyi fehér × Pearl of Csaba).
Last vintages of this wine
The best vintages of Alnetu Ortrugo from Winery Lusenti are 0
Informations about the Winery Lusenti
The Winery Lusenti is one of of the world's great estates. It offers 24 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
