Winery Podere VeccianoLe Opere Terra Volta
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 Le Opere Terra Volta from the Winery Podere Vecciano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Opere Terra Volta of Winery Podere Vecciano in the region of Emilia-Romagna is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Le Opere Terra Volta
Pairings that work perfectly with Le Opere Terra Volta
Original food and wine pairings with Le Opere Terra Volta
The Le Opere Terra Volta of Winery Podere Vecciano matches generally quite well with dishes of beef, pasta or veal such as recipes of beef enchilladas au gratin, spaghetti with homemade pesto or traditional veal stew.
Details and technical informations about Winery Podere Vecciano's Le Opere Terra Volta.
Discover the grape variety: Seinoir
Seinoir noir is a grape variety that originated in . This grape variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Seinoir noir can be found cultivated in the following vineyards: Provence & Corsica, Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Le Opere Terra Volta from Winery Podere Vecciano are 2016, 0
Informations about the Winery Podere Vecciano
The Winery Podere Vecciano is one of of the world's great estates. It offers 25 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: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
