Winery Podere PradaroloVelius Rosso Asciutto
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Velius Rosso Asciutto from the Winery Podere Pradarolo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Velius Rosso Asciutto of Winery Podere Pradarolo in the region of Emilia-Romagna is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Velius Rosso Asciutto of Winery Podere Pradarolo in the region of Emilia-Romagna often reveals types of flavors of cherry, oaky or earthy and sometimes also flavors of minerality, red fruit or leather.
Food and wine pairings with Velius Rosso Asciutto
Pairings that work perfectly with Velius Rosso Asciutto
Original food and wine pairings with Velius Rosso Asciutto
The Velius Rosso Asciutto of Winery Podere Pradarolo matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with boursin, sauté of veal with corsican style or breton galette with buckwheat flour.
Details and technical informations about Winery Podere Pradarolo's Velius Rosso Asciutto.
Discover the grape variety: Aidani
This grape variety has been cultivated in Greece for a very long time - most often at high altitudes - more specifically in the Cyclades islands, the island of Rhodes, Crete, etc. and is practically unknown in other wine-producing countries, including France. We can meet the black aidani or mavro, very rare, it has however no link with the white or aspro.
Last vintages of this wine
The best vintages of Velius Rosso Asciutto from Winery Podere Pradarolo are 2011, 2016, 2006, 2013 and 2009.
Informations about the Winery Podere Pradarolo
The Winery Podere Pradarolo is one of of the world's greatest estates. It offers 14 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Côte des Bar
This is the name given to the vineyards of the Aube, which are closer to Burgundy, and some of the wines produced here bear witness to this proximity. The pinot noir dominates, the meunier is practically absent. Two crus have become references: Riceys, where a rosé without bubbles is also produced, and Montgueux near Troyes, renowned for its Chardonnay.
