Winery QuintusRosso Veneto AP
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 Rosso Veneto AP from the Winery Quintus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Veneto AP of Winery Quintus in the region of Veneto is a powerful.
Food and wine pairings with Rosso Veneto AP
Pairings that work perfectly with Rosso Veneto AP
Original food and wine pairings with Rosso Veneto AP
The Rosso Veneto AP of Winery Quintus matches generally quite well with dishes of beef, pasta or lamb such as recipes of romazava (madagascar), fettuccine with cream and cheese or fillet of lamb in potato dressing.
Details and technical informations about Winery Quintus's Rosso Veneto AP.
Discover the grape variety: Genouillet
The wines produced a long time ago in the Berry region from this grape variety were considered to be the best in the region. Today, Genouillet is in danger of extinction, registered in the Official Catalogue of wine grape varieties, list A1. According to published genetic analyses, it is the result of a natural intraspecific cross between the white gouais and the black tressot.
Informations about the Winery Quintus
The Winery Quintus is one of of the world's greatest estates. It offers 10 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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
