Winery MontelviniEl Zuiter Rosso
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, 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.
Taste structure of the El Zuiter Rosso from the Winery Montelvini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the El Zuiter Rosso of Winery Montelvini in the region of Veneto is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with El Zuiter Rosso
Pairings that work perfectly with El Zuiter Rosso
Original food and wine pairings with El Zuiter Rosso
The El Zuiter Rosso of Winery Montelvini matches generally quite well with dishes of beef, pasta or lamb such as recipes of simple baked roast beef, simple chinese noodle soup or original mafé with okra.
Details and technical informations about Winery Montelvini's El Zuiter Rosso.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of El Zuiter Rosso from Winery Montelvini are 2004, 0
Informations about the Winery Montelvini
The Winery Montelvini is one of of the world's great estates. It offers 66 wines for sale in the of delle Venezie to come and discover on site or to buy online.
The wine region of delle Venezie
Kingdom of Italian Pinot Grigio: lively, accessible whites with signature notes of green apple, pear, citrus and white flowers, fresh dry finish. Easy, juicy style, perfect as an aperitif. Covers Friuli-Venezia Giulia, Veneto and Trentino: ~85% of Italian Pinot Grigio production over 26,500 ha. Some more structured cuvées as Ramato (short maceration on pinkish skins).
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
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.
