Winery SuttoUltimo
Sweet wine
In the mouth this sweet wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Ultimo from the Winery Sutto
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ultimo of Winery Sutto in the region of Veneto is a powerful.
Wine flavors and olphactive analysis
On the nose the Ultimo of Winery Sutto in the region of Veneto often reveals types of flavors of earth.
Food and wine pairings with Ultimo
Pairings that work perfectly with Ultimo
Original food and wine pairings with Ultimo
The Ultimo of Winery Sutto matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with ham, baeckeoffe with fish or endive and beetroot salad with lemon cream.
Details and technical informations about Winery Sutto's Ultimo.
Discover the grape variety: Harslevelu
Most certainly Hungarian. It is also found in Slovakia, Romania, Bulgaria, Russia, and even Australia. In Hungarian, "harslevelu" means "lime leaf".
Last vintages of this wine
The best vintages of Ultimo from Winery Sutto are 2012, 2011, 0
Informations about the Winery Sutto
The Winery Sutto is one of of the world's greatest estates. It offers 21 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
