Winery SavianBainsizza
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 Bainsizza from the Winery Savian
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bainsizza of Winery Savian in the region of Veneto is a powerful.
Food and wine pairings with Bainsizza
Pairings that work perfectly with Bainsizza
Original food and wine pairings with Bainsizza
The Bainsizza of Winery Savian matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef with balsamic sauce, rigatoni with courgettes and tomatoes or pan-fried lamb heart.
Details and technical informations about Winery Savian's Bainsizza.
Discover the grape variety: Lercat
Simple, fresh dry whites with a pale golden robe and a supple palate with moderate acidity, with understated aromas of citrus and white flowers. Discreet rustic profile. Almost extinct, preserved in INRAE variety collections; bears witness to the pre-phylloxera ampelographic diversity of the South-West and is studied as a heritage variety for its genetic interest. Rare French white variety, once grown in the South-West.
Last vintages of this wine
The best vintages of Bainsizza from Winery Savian are 0
Informations about the Winery Savian
The Winery Savian is one of of the world's greatest estates. It offers 37 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: Bordeaux barrel
Barrels of 220 to 225 litres. The toasting of the barrel to bend the staves (curved boards used to make the barrels) can vary according to the coopers and the demand. A gentle and slow toasting has little effect on the aromas. On the other hand, a strong toasting gives aromas of coffee or cocoa which will influence the taste of the wine. A wine barrel has already been aged for a year and has less impact on the wine than a new barrel.
