Winery Rossi d'Asiago - Eccelsa Grappa Invecchiata In Legno

Winery Rossi d'AsiagoEccelsa Grappa Invecchiata In Legno

Wine of Italy Sweet wine of Veneto of Italy
The Eccelsa Grappa Invecchiata In Legno of Winery Rossi d'Asiago is a sweet wine from the region of Veneto.
This wine generally goes well with

Details and technical informations about Winery Rossi d'Asiago's Eccelsa Grappa Invecchiata In Legno.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Hegel

German, intraspecific cross obtained in 1955 between helfensteiner and heroldreber by August Karl Herold (1902-1973) at the Weinsberg Research Institute. With these same parents he also obtained the dornfelder. One can meet the Hegel in Switzerland, Belgium, Germany, ... completely unknown in France.

Informations about the Winery Rossi d'Asiago

The winery offers 42 different wines.
Its wines get an average rating of 4.2.
It is in the top 5 of the best estates in the region
It is located in Vénétie
Find the Winery Rossi d'Asiago on Facebook

The Winery Rossi d'Asiago is one of of the world's greatest estates. It offers 6 wines for sale in the of Veneto to come and discover on site or to buy online.

Top wine Veneto
In the top 95000 of of Italy wines
In the top 20000 of of Veneto wines
In the top 20000 of sweet wines
In the top 550000 wines of the world

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: Juice

The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.

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