Winery Riva RattaRiva Ratta Red
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 Riva Ratta Red from the Winery Riva Ratta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riva Ratta Red of Winery Riva Ratta in the region of Veneto is a powerful.
Food and wine pairings with Riva Ratta Red
Pairings that work perfectly with Riva Ratta Red
Original food and wine pairings with Riva Ratta Red
The Riva Ratta Red of Winery Riva Ratta matches generally quite well with dishes of beef, pasta or lamb such as recipes of tournedos rossini, pasta with tuna or pan-fried lamb heart.
Details and technical informations about Winery Riva Ratta's Riva Ratta Red.
Discover the grape variety: Chelois
Interspecific cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 5593 Seibel (880 Seibel x 4202 Seibel) obtained by Albert Seibel (1844-1936). The Chelois is related to the De Chaunac and the Chancellor. It has been propagated in Canada since 1946 and 1948 for the United States, in France it is no longer planted, therefore no longer present in the vineyard and almost disappearing.
Last vintages of this wine
The best vintages of Riva Ratta Red from Winery Riva Ratta are 0
Informations about the Winery Riva Ratta
The Winery Riva Ratta is one of of the world's greatest estates. It offers 3 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: 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.
