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 capellini with prosciutto, american style lobster tails, great chef style or beet and goat aperitif verrines.
Details and technical informations about Winery San Bartolomeo's Quinta Gavi.
Discover the grape variety: Raisaine
Simple, fresh dry whites with a pale golden robe, a supple palate and preserved acidity, with understated aromas of white flowers, citrus (lemon) and herbal notes. A rustic profile now almost absent from commercial viticulture. Preserved in INRAE varietal collections, it bears witness to the pre-phylloxera ampelographic diversity of the South-West. Rare French white grape, once grown in the South-West and studied for its heritage value.
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: Density per hectare
Number of vines per hectare. For the same yield, a vine planted with 3,000 vines per hectare bears many more bunches (per vine) than a vine planted with 10,000. The grapes will therefore be less rich in sugar and polyphenols (tannins, aromas...).
