Winery Podere Veneri Vecchio - Flavum

Winery Podere Veneri VecchioFlavum

The Flavum of Winery Podere Veneri Vecchio is a wine from the region of Campania.
This wine generally goes well with
The Flavum of the Winery Podere Veneri Vecchio is in the top 0 of wines of Campania.

Details and technical informations about Winery Podere Veneri Vecchio's Flavum.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Ravat 34

Simple, dry and fresh whites with a pale golden robe, supple palate and moderate acidity; undemanding aromas of citrus and white flowers. Productive and disease-resistant. Grown in small quantities in France and Canada (Quebec) for vineyards with harsh continental climates. French white hybrid bred by Jean-François Ravat in the early 20th century, part of the historic post-phylloxera French hybridisations.

Informations about the Winery Podere Veneri Vecchio

The winery offers 15 different wines.
Its wines get an average rating of 3.7.
It is in the top 15 of the best estates in the region
It is located in Campanie
Find the Winery Podere Veneri Vecchio on Facebook

The Winery Podere Veneri Vecchio is one of of the world's great estates. It offers 12 wines for sale in the of Campania to come and discover on site or to buy online.

Top wine Campania
In the top 150000 of of Italy wines
In the top 4000 of of Campania wines
In the top 250000 of wines
In the top 800000 wines of the world

The wine region of Campania

Cradle of southern Italy's great wines on volcanic soils. Majestic Aglianico in red: structured, deep and tannic with notes of black cherry, candied plum, leather and spices, sublimated in age-worthy Taurasi DOCG, the "Barolo of the south". Identity whites of Irpinia: opulent Fiano di Avellino (honey, hazelnut), mineral iodine Greco di Tufo, aromatic Falanghina (peach, flowers). Also supple Piedirosso.

The word of the wine: Residual sugars

Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.

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