Winery Ricca VittorioVermentino
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Vermentino from the Winery Ricca Vittorio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vermentino of Winery Ricca Vittorio in the region of Veneto is a powerful.
Food and wine pairings with Vermentino
Pairings that work perfectly with Vermentino
Original food and wine pairings with Vermentino
The Vermentino of Winery Ricca Vittorio matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of risotto of coquillettes with chorizo, grilled lobster with tarragon cream sauce or vegetarian lentil burger.
Details and technical informations about Winery Ricca Vittorio's Vermentino.
Discover the grape variety: Vermentino
Nervy, saline whites with cutting acidity and enveloping richness, showing aromas of grapefruit, lime, pear, white flowers, fresh almond, fennel and marine iodine notes. Slightly bitter finish. Star of Sardinia (Vermentino di Gallura DOCG), Liguria, coastal Tuscany (Bolgheri) and Corsica. Also in Provence and Languedoc-Roussillon as Rolle. An autochthonous Mediterranean variety.
Last vintages of this wine
The best vintages of Vermentino from Winery Ricca Vittorio are 0
Informations about the Winery Ricca Vittorio
The Winery Ricca Vittorio is one of of the world's greatest estates. It offers 2 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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
