Winery SoaveVeneto Leggermente Appassito 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 Veneto Leggermente Appassito Rosso from the Winery Soave
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Veneto Leggermente Appassito Rosso of Winery Soave in the region of Veneto is a powerful.
Food and wine pairings with Veneto Leggermente Appassito Rosso
Pairings that work perfectly with Veneto Leggermente Appassito Rosso
Original food and wine pairings with Veneto Leggermente Appassito Rosso
The Veneto Leggermente Appassito Rosso of Winery Soave matches generally quite well with dishes of beef, pasta or lamb such as recipes of veal shank with mushrooms, pasta with chicken or lamb tagine with olives and honey.
Details and technical informations about Winery Soave's Veneto Leggermente Appassito Rosso.
Discover the grape variety: Corvina
Its precise origin is unknown, it has been cultivated for a very long time in northern Italy. It can be found in Switzerland, Australia, Argentina, ... in France it is almost unknown. It should not be confused with the Corvinone, another Italian grape variety. It should be noted that the Corvina is related to the Rondinella and the Refosco dal Peduncolo rosso.
Informations about the Winery Soave
The Winery Soave is one of of the world's greatest estates. It offers 1 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
