Winery San BartolomeoQuinta Gavi
Red wine
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Food and wine pairings with Quinta Gavi
Pairings that work perfectly with Quinta Gavi
Original food and wine pairings with Quinta Gavi
The Quinta Gavi of Winery San Bartolomeo matches generally quite well with dishes of pasta, shellfish or appetizers and snacks such as recipes of pasta with ham and tomato, flying with the wind of the seas or lebanese hummus.
Details and technical informations about Winery San Bartolomeo's Quinta Gavi.
Discover the grape variety: Barbera blanche
Crisp, taut whites with a marked acidity, showing discreet aromas of green apple, citrus, white flowers and fresh herbal notes. Neutral and refreshing profile. Preserved in confidential parcels in Piedmont (Monferrato, Alessandria) for its heritage value, subject to ampelographic studies. Very rare autochthonous Piedmontese variety, with no genetic link to black barbera despite the shared name.
Last vintages of this wine
The best vintages of Quinta Gavi from Winery San Bartolomeo are 0
Informations about the Winery San Bartolomeo
The Winery San Bartolomeo 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
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
