Winery Tenuta Le VelettePer Pochi Rosso
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Per Pochi Rosso from the Winery Tenuta Le Velette
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Per Pochi Rosso of Winery Tenuta Le Velette in the region of Ombrie is a .
Food and wine pairings with Per Pochi Rosso
Pairings that work perfectly with Per Pochi Rosso
Original food and wine pairings with Per Pochi Rosso
The Per Pochi Rosso of Winery Tenuta Le Velette matches generally quite well with dishes of beef, pasta or veal such as recipes of hungarian goulash, pasta with chicken, peppers and mushrooms or osso bucco.
Details and technical informations about Winery Tenuta Le Velette's Per Pochi Rosso.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Informations about the Winery Tenuta Le Velette
The Winery Tenuta Le Velette is one of of the world's great estates. It offers 15 wines for sale in the of Ombrie to come and discover on site or to buy online.
The wine region of Ombrie
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
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The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
