The Winery Tenuta Carretta is one of the world's great estates. It offers 45 wines for sale in of Unknow region to come and discover on site or to buy online.
Looking for the best Winery Tenuta Carretta wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Tenuta Carretta 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 Tenuta Carretta wines with technical and enological descriptions.
How Winery Tenuta Carretta wines pair with each other generally quite well with dishes of beef, pasta or lamb such as recipes of blanquette of monkfish with small vegetables, chicken lasagna or mathieu's lamb tagine.
On the nose the red wine of Winery Tenuta Carretta. often reveals types of flavors of cherry, earth or citrus fruit and sometimes also flavors of dried fruit, black fruit or red fruit. In the mouth the red wine of Winery Tenuta Carretta. is a powerful with a nice balance between acidity and tannins.
This is not a known wine region.
How Winery Tenuta Carretta wines pair with each other generally quite well with dishes of beef, lamb or pork such as recipes of pastasciutta (corsica), lamb tagine with prunes and dried fruits or stuffed eggplant (with vegetables or mixed).
On the nose the sparkling wine of Winery Tenuta Carretta. often reveals types of flavors of earth, tree fruit or citrus fruit. In the mouth the sparkling wine of Winery Tenuta Carretta. is a .
A very old grape variety grown in the Italian Piedmont. It has a great resemblance with the Freisa, which also comes from the same Italian region. Among the various massal selections made in Italy, we find lampia, michet and rosé. It can be found in Italy, Austria, Bulgaria, Cyprus, Greece, Mexico, the United States (California), Australia, etc. In France, it is practically unknown, perhaps because it is a delicate and demanding grape variety with, among other things, a fairly long phenological cycle.
How Winery Tenuta Carretta wines pair with each other generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of chinese chicken soup, pike dumplings with shrimp sauce or cream and ham ravioli.
On the nose the white wine of Winery Tenuta Carretta. often reveals types of flavors of microbio, oak or tree fruit and sometimes also flavors of citrus fruit, non oak or earth. In the mouth the white wine of Winery Tenuta Carretta. is a powerful with a nice freshness.
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
How Winery Tenuta Carretta wines pair with each other generally quite well with dishes of beef, lamb or veal such as recipes of beef tournedos with boursin, saddle of lamb stuffed with chicken breast and basil or roast veal with milk and rosemary.
On the nose the pink wine of Winery Tenuta Carretta. often reveals types of flavors of earth, citrus fruit.
A very old variety, cultivated for a very long time in Piedmont in northwestern Italy, it can also be found in other Italian wine regions. It is known in Germany, Switzerland, Argentina, Mexico, Brazil, the United States, etc. It is virtually unknown in France.
Planning a wine route in the of Unknow region? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Tenuta Carretta.
Most certainly Italian, it is mainly cultivated in the region of Asti in Piedmont and very little known elsewhere in Italy.
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Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
