The Winery Tenuta Le Velette is one of the best wineries to follow in Orvietano Rosso.. It offers 15 wines for sale in of Orvietano Rosso to come and discover on site or to buy online.
Looking for the best Winery Tenuta Le Velette wines in Orvietano Rosso among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Tenuta Le Velette 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 Le Velette wines with technical and enological descriptions.
How Winery Tenuta Le Velette wines pair with each other generally quite well with dishes of beef, pasta or veal such as recipes of beef fillet in a crust, spinach cannelloni or blanquette of veal.
On the nose the red wine of Winery Tenuta Le Velette. often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit. In the mouth the red wine of Winery Tenuta Le Velette. is a powerful with a nice freshness.
The wine region of Orvietano Rosso is located in the region of Ombrie of Italy. Wineries and vineyards like the Domaine Castello di Montegiove or the Domaine Cantina Altarocca produce mainly wines red. The most planted grape varieties in the region of Orvietano Rosso are Sangiovese, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Orvietano Rosso often reveals types of flavors of non oak, oak or spices and sometimes also flavors of black fruit, earth or red fruit.
In the mouth of Orvietano Rosso is a powerful with a nice freshness. We currently count 5 estates and châteaux in the of Orvietano Rosso, producing 10 different wines in conventional, organic and biodynamic agriculture. The wines of Orvietano Rosso go well with generally quite well with dishes of beef, pasta or veal.
How Winery Tenuta Le Velette wines pair with each other generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of salmon cannelloni, quiche with leeks and fresh salmon from flo or chorizo rillettes.
On the nose the white wine of Winery Tenuta Le Velette. often reveals types of flavors of earth, tree fruit or citrus fruit. In the mouth the white wine of Winery Tenuta Le Velette. is a powerful with a nice freshness.
Originally from Bordeaux, Sauvignon, or Sauvignon Blanc, is reputed to be one of the best French grape varieties for white wine. It is a white grape variety, not to be confused with Sauvignon Gris and its pale yellow color, or with Cabernet Sauvignon which produces red wines. Particularly famous thanks to Sancerre, Sauvignon Blanc is cultivated as far as New Zealand, where it produces great wines whose reputation is well established.
How Winery Tenuta Le Velette wines pair with each other generally quite well with dishes of pork, game (deer, venison) or rich fish (salmon, tuna etc) such as recipes of gratin of coquillettes with ham, rabbit with chorizo or sophie's tuna cake.
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
How Winery Tenuta Le Velette wines pair with each other generally quite well with dishes of beef, veal or pork such as recipes of southern beef meatballs, calf's head with sauce ravigote or brussels sprouts with bacon in a casserole.
White muscat is a white grape variety of Greek origin. Present in several Mediterranean vineyards, it has several synonyms such as muscat de Die, muscat blanc and frontignac. In France, it occupies a little less than 7,000 ha out of a total of 45,000 ha worldwide. Its young shoots are downy. Its youngest leaves are shiny, bronzed and scabrous. The berries and bunches of this variety are all medium-sized. The flesh of the berries is juicy, sweet and firm. Muscat à petits grains has a second ripening period and buds early in the year. It is moderately vigorous and must be pruned short. It likes poor, stony slopes. This variety is often exposed to spring frosts. It fears mildew, wasps, grape worms, court-noué, grey rot and powdery mildew. Muscat à petits grains is used to make rosé wines and dry white wines. Orange, brown sugar, barley sugar and raisins are the known aromas of these wines.
Planning a wine route in the of Orvietano Rosso? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Tenuta Le Velette.
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Morey-Saint-Denis appellation. The vineyard lies on an intensely fractured area. Several characteristic zones can be distinguished, we can say that each Climat has its own personality. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in April 2021 ...
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Verzé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines ...
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Charnay-les-Mâcon, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bo ...
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
