The Winery Semele of Valtellina Superiore of Lombardie
The Winery Semele is one of the best wineries to follow in Valtellina Superiore.. It offers 3 wines for sale in of Valtellina Superiore to come and discover on site or to buy online.
Looking for the best Winery Semele wines in Valtellina Superiore among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Semele wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Semele wines with technical and enological descriptions.
How Winery Semele wines pair with each other generally quite well with dishes of beef, pasta or lamb such as recipes of beef coarse salt, fideuà (paella with pasta and fish) or lamb chops with tarragon cream.
In the mouth the red wine of Winery Semele. is a powerful.
The wine region of Valtellina Superiore is located in the region of Valtellina of Lombardie of Italy. Wineries and vineyards like the Domaine ARPEPE or the Domaine ARPEPE produce mainly wines red, white and pink. The most planted grape varieties in the region of Valtellina Superiore are Nebbiolo, Sangiovese and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Valtellina Superiore often reveals types of flavors of cherry, sour cherry or fennel and sometimes also flavors of vegetal, tree fruit or citrus fruit.
In the mouth of Valtellina Superiore is a powerful with a nice balance between acidity and tannins. We currently count 57 estates and châteaux in the of Valtellina Superiore, producing 221 different wines in conventional, organic and biodynamic agriculture. The wines of Valtellina Superiore go well with generally quite well with dishes of beef, lamb or game (deer, venison).
Planning a wine route in the of Valtellina Superiore? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Semele.
Intraspecific crossing between Sémillon Blanc and Sauvignon Blanc carried out in 1892 by Numa Naugé. This variety has been multiplied very little and is now in the process of disappearing.
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Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.