Winery Mare DudelToscana Rosso Vermentino Nero
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Toscana Rosso Vermentino Nero from the Winery Mare Dudel
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscana Rosso Vermentino Nero of Winery Mare Dudel in the region of Toscane is a .
Food and wine pairings with Toscana Rosso Vermentino Nero
Pairings that work perfectly with Toscana Rosso Vermentino Nero
Original food and wine pairings with Toscana Rosso Vermentino Nero
The Toscana Rosso Vermentino Nero of Winery Mare Dudel matches generally quite well with dishes of beef, lamb or veal such as recipes of beef with panang curry (red curry), tajine of mutton or osso buco with mushrooms.
Details and technical informations about Winery Mare Dudel's Toscana Rosso Vermentino Nero.
Discover the grape variety: Prior
Interspecific cross between Freiburg 4-61 (23-416 Joannès-Seyve x pinot noir) and Bronner made in 1987 by Norbert Becker of the Freiburg Research Institute in Germany. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in Germany, but also in Switzerland, Belgium, ... and in France.
Informations about the Winery Mare Dudel
The Winery Mare Dudel is one of of the world's greatest estates. It offers 2 wines for sale in the of Toscane to come and discover on site or to buy online.
The wine region of Toscane
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
News related to this wine
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The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
