Winery Principe PallaviciniTerre dei Pallavicini Petit 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 Terre dei Pallavicini Petit Verdot from the Winery Principe Pallavicini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terre dei Pallavicini Petit Verdot of Winery Principe Pallavicini in the region of Lazio is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Terre dei Pallavicini Petit Verdot
Pairings that work perfectly with Terre dei Pallavicini Petit Verdot
Original food and wine pairings with Terre dei Pallavicini Petit Verdot
The Terre dei Pallavicini Petit Verdot of Winery Principe Pallavicini matches generally quite well with dishes of beef, pasta or veal such as recipes of pasta al forno (baked pasta), mascarpone pasta with tomato sauce or moroccan style veal brochette.
Details and technical informations about Winery Principe Pallavicini's Terre dei Pallavicini 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 Terre dei Pallavicini Petit Verdot from Winery Principe Pallavicini are 2012, 2015, 0, 2014 and 2013.
Informations about the Winery Principe Pallavicini
The Winery Principe Pallavicini is one of of the world's great estates. It offers 38 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
