Winery Pietra PintaPetit Verdot
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Petit Verdot from the Winery Pietra Pinta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Petit Verdot of Winery Pietra Pinta in the region of Lazio is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Petit Verdot
Pairings that work perfectly with Petit Verdot
Original food and wine pairings with Petit Verdot
The Petit Verdot of Winery Pietra Pinta matches generally quite well with dishes of beef, pasta or veal such as recipes of brazilian feijoada, pasta gratin milanese style or veal with chestnut and pietra (corsican beer).
Details and technical informations about Winery Pietra Pinta's Petit Verdot.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Petit Verdot from Winery Pietra Pinta are 2014, 0
Informations about the Winery Pietra Pinta
The Winery Pietra Pinta is one of of the world's great estates. It offers 14 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
