Winery Tenuta di FrassinetoVicinale del Duca Vendemmia Tardiva
Sweet wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Vicinale del Duca Vendemmia Tardiva
Pairings that work perfectly with Vicinale del Duca Vendemmia Tardiva
Original food and wine pairings with Vicinale del Duca Vendemmia Tardiva
The Vicinale del Duca Vendemmia Tardiva of Winery Tenuta di Frassineto matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of baked bar, chinese fried shrimp ravioli or very simple muffins.
Details and technical informations about Winery Tenuta di Frassineto's Vicinale del Duca Vendemmia Tardiva.
Discover the grape variety: Dimiat
This variety is cultivated in practically all of Bulgaria, much more so in the region around the Black Sea. Among white varieties, it is still the most widely planted in this country, just ahead of rkatziteli. It is also found in the former Yugoslavia, Albania, Romania, Hungary, Turkey and Greece. It is believed to be the result of a natural intraspecific cross between coarna alba - a Romanian variety - and white gouais.
Last vintages of this wine
The best vintages of Vicinale del Duca Vendemmia Tardiva from Winery Tenuta di Frassineto are 0
Informations about the Winery Tenuta di Frassineto
The Winery Tenuta di Frassineto is one of of the world's greatest estates. It offers 11 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Smell
A generic term for both unpleasant and pleasant odours known as perfumes. In the world of tasting, the term aroma is more commonly used.
