Winery L'AtouèyoLa Lagnetta Rosso
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 La Lagnetta Rosso from the Winery L'Atouèyo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Lagnetta Rosso of Winery L'Atouèyo in the region of Valle d'Aosta is a powerful.
Food and wine pairings with La Lagnetta Rosso
Pairings that work perfectly with La Lagnetta Rosso
Original food and wine pairings with La Lagnetta Rosso
The La Lagnetta Rosso of Winery L'Atouèyo matches generally quite well with dishes of beef, pasta or lamb such as recipes of salmon with cream sauce, pasta with broccoli or lamb tagine with broad beans.
Details and technical informations about Winery L'Atouèyo's La Lagnetta Rosso.
Discover the grape variety: Téoulier
Téoulier noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. It can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery L'Atouèyo
The Winery L'Atouèyo is one of of the world's greatest estates. It offers 12 wines for sale in the of Valle d'Aosta to come and discover on site or to buy online.
The wine region of Valle d'Aosta
Valle d'Aosta is the smallest and least populated region in Italy, only one-eighth the Size of neighbouring Piedmont. It covers a mountainous area in the far northwest of Italy, where the country's borders meet those of France and Switzerland. Despite the region's small size and low profile, a wide range of red and white wines are produced from a selection of native and introduced Grape varieties. The most important of these is Picotendro, the local form of Nebbiolo.
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.
