Winery RivaniWhite Dry
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the White Dry from the Winery Rivani
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the White Dry of Winery Rivani in the region of Veneto is a with a nice freshness.
Food and wine pairings with White Dry
Pairings that work perfectly with White Dry
Original food and wine pairings with White Dry
The White Dry of Winery Rivani matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta romantica, shrimp with garlic and orange or beaufort pie.
Details and technical informations about Winery Rivani's White Dry.
Discover the grape variety: Ahmeur bou A(h)meur
Its origin would be from North Africa (Algeria/Kabylie) or Spain. It is a variety that was often grown on trellises in front of houses and sometimes its grapes were preserved in brandy to be enjoyed throughout the year. It is found in North Africa, the United States (California), Argentina, Spain and Portugal. In France, it is not well known because of its susceptibility to winter frosts and its late ripening.
Last vintages of this wine
The best vintages of White Dry from Winery Rivani are 2008, 0
Informations about the Winery Rivani
The Winery Rivani is one of of the world's great estates. It offers 24 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: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.
