Winery Tenuta La CàGlacies
White wine
This wine is a blend of 2 varietals which are the Garganega and the Pinot blanc.
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Glacies from the Winery Tenuta La Cà
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Glacies of Winery Tenuta La Cà in the region of Veneto is a powerful with a nice freshness.
Food and wine pairings with Glacies
Pairings that work perfectly with Glacies
Original food and wine pairings with Glacies
The Glacies of Winery Tenuta La Cà matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of soft and inexpensive pasta gratin, mouclade or truffade (auvergne - cantal - 15).
Details and technical informations about Winery Tenuta La Cà's Glacies.
Discover the grape variety: Garganega
Very old vine cultivated in Italy, in Sicily it would carry the name of grecanico dorato and in Spain would be the malvasia mauresa... . It can be found in the United States, but in France it is almost unknown. It should be noted that its bunches resemble somewhat those of the ugni blanc or trebbiano toscano and it would be related to the verdicchio blanco.
Last vintages of this wine
The best vintages of Glacies from Winery Tenuta La Cà are 2018, 0
Informations about the Winery Tenuta La Cà
The Winery Tenuta La Cà is one of of the world's greatest estates. It offers 20 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.
