Winery Pagus BisanoCorvina
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Corvina of the Winery Pagus Bisano is in the top 20 of wines of Verona.
Taste structure of the Corvina from the Winery Pagus Bisano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Corvina of Winery Pagus Bisano in the region of Veneto is a powerful.
Wine flavors and olphactive analysis
On the nose the Corvina of Winery Pagus Bisano in the region of Veneto often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Corvina
Pairings that work perfectly with Corvina
Original food and wine pairings with Corvina
The Corvina of Winery Pagus Bisano matches generally quite well with dishes of beef, pasta or lamb such as recipes of boles de picolat (catalan meatballs), pasta with avocado or lamb tagine with onions, purple olives and lemons....
Discover the grape variety: Corvina
Slender, fresh reds with a clear ruby robe, fine tannins and lively acidity, showing aromas of sour cherry, bitter almond, spice and a characteristically bitter finish. Vinified as light, gulpable reds (Bardolino DOC, Valpolicella DOC), powerful and concentrated through appassimento (Amarone della Valpolicella DOCG) and sweet (Recioto della Valpolicella DOCG). An autochthonous Venetian variety from Lake Garda and the Valpolicella.
Last vintages of this wine
The best vintages of Corvina from Winery Pagus Bisano are 2019, 2015, 2013, 2018 and 2016.
Informations about the Winery Pagus Bisano
The Winery Pagus Bisano is one of of the world's greatest estates. It offers 16 wines for sale in the of Verona to come and discover on site or to buy online.
The wine region of Verona
Venetian province, capital of great northern Italian wine around Lake Garda. Valpolicella is the signature with Corvina: perfumed reds with signature notes of tart cherry, violet, fresh herbs, spice and a touch of almond, fine tannins. Amarone DOCG at the summit: drying on racks gives deep aromas of candied cherry, fig, cocoa, leather and tobacco, dense and powerful. Also Soave (mineral-almond Garganega), light Bardolino, Chiaretto rosé, saline Lugana.
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: 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.
