Winery Piovene Porto GodiVigneto Lola Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Vigneto Lola Rosso from the Winery Piovene Porto Godi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vigneto Lola Rosso of Winery Piovene Porto Godi in the region of Veneto is a powerful.
Food and wine pairings with Vigneto Lola Rosso
Pairings that work perfectly with Vigneto Lola Rosso
Original food and wine pairings with Vigneto Lola Rosso
The Vigneto Lola Rosso of Winery Piovene Porto Godi matches generally quite well with dishes of beef, pasta or lamb such as recipes of baeckeoffe, risotto of coquillettes with chorizo or ghormeh sabzi (iranian herbed lamb stew).
Details and technical informations about Winery Piovene Porto Godi's Vigneto Lola Rosso.
Discover the grape variety: Crimson seedless
Cross between Emperor and C 133-199 obtained in the United States (California) by David Wilder Ramming and Ronald Tarailo and where it is cultivated since 1989. In California, it is today one of the most present varieties of table. It is also found in South America, South Africa, Spain, etc. - Synonymy: USDA selection C 102-26 (for all the synonyms of the varieties, click here!).
Last vintages of this wine
The best vintages of Vigneto Lola Rosso from Winery Piovene Porto Godi are 0
Informations about the Winery Piovene Porto Godi
The Winery Piovene Porto Godi is one of of the world's great estates. It offers 15 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
