Winery Südtiroler WeinbauernverbandRaetia Kalterersee Prazol
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 Raetia Kalterersee Prazol from the Winery Südtiroler Weinbauernverband
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Raetia Kalterersee Prazol of Winery Südtiroler Weinbauernverband in the region of Trentino-Alto-Adige is a powerful.
Food and wine pairings with Raetia Kalterersee Prazol
Pairings that work perfectly with Raetia Kalterersee Prazol
Original food and wine pairings with Raetia Kalterersee Prazol
The Raetia Kalterersee Prazol of Winery Südtiroler Weinbauernverband matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef with cider, pasta gratin or couscous chicken and merguez.
Details and technical informations about Winery Südtiroler Weinbauernverband's Raetia Kalterersee Prazol.
Discover the grape variety: Fleurtai
Interspecific cross between Sauvignonasse and Kozma 20-3 obtained in 2002 at the University and Institute of Applied Genetics of Udine (Italy), which is also the case for Soreli.
Informations about the Winery Südtiroler Weinbauernverband
The Winery Südtiroler Weinbauernverband is one of of the world's great estates. It offers 58 wines for sale in the of Trentino-Alto-Adige to come and discover on site or to buy online.
The wine region of Trentino-Alto-Adige
Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.
The word of the wine: Fruity
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
