Winery FarinaAppassilento Rosso del Veneto
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 Appassilento Rosso del Veneto from the Winery Farina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Appassilento Rosso del Veneto of Winery Farina in the region of Veneto is a powerful.
Wine flavors and olphactive analysis
On the nose the Appassilento Rosso del Veneto of Winery Farina in the region of Veneto often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices.
Food and wine pairings with Appassilento Rosso del Veneto
Pairings that work perfectly with Appassilento Rosso del Veneto
Original food and wine pairings with Appassilento Rosso del Veneto
The Appassilento Rosso del Veneto of Winery Farina matches generally quite well with dishes of beef, pasta or lamb such as recipes of thai beef skewers, pipe rigate bolognese sauce or navarin of lamb.
Details and technical informations about Winery Farina's Appassilento Rosso del Veneto.
Discover the grape variety: Corvina
Slender, fresh reds with a clear ruby robe, fine tannins and lively acidity, showing aromas of sour cherry, bitter almond, spice and a characteristically bitter finish. Vinified as light, gulpable reds (Bardolino DOC, Valpolicella DOC), powerful and concentrated through appassimento (Amarone della Valpolicella DOCG) and sweet (Recioto della Valpolicella DOCG). An autochthonous Venetian variety from Lake Garda and the Valpolicella.
Last vintages of this wine
The best vintages of Appassilento Rosso del Veneto from Winery Farina are 2014, 2017, 2016, 2015 and 0.
Informations about the Winery Farina
The Winery Farina is one of of the world's great estates. It offers 67 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Oenology
The science of the oenologist, which is essentially concerned with the elaboration and maturation of wines.
