The Winery Tenuta Zai is one of the best wineries to follow in Colli Berici.. It offers 2 wines for sale in of Colli Berici to come and discover on site or to buy online.
Looking for the best Winery Tenuta Zai wines in Colli Berici among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Tenuta Zai 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 Zai wines with technical and enological descriptions.
How Winery Tenuta Zai wines pair with each other generally quite well with dishes of beef, pasta or lamb such as recipes of chinese fondue, eggplant and zucchini lasagna or lamb delight with tomato and cinnamon.
The wine region of Colli Berici is located in the region of Vénétie of Italy. Wineries and vineyards like the Domaine Marcato or the Domaine Inama Azienda Agricola produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Colli Berici are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Colli Berici often reveals types of flavors of black fruits, dried fruit or vegetal and sometimes also flavors of microbio, tree fruit or cassis.
In the mouth of Colli Berici is a powerful. We currently count 32 estates and châteaux in the of Colli Berici, producing 119 different wines in conventional, organic and biodynamic agriculture. The wines of Colli Berici go well with generally quite well with dishes of beef, pasta or lamb.
Planning a wine route in the of Colli Berici? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Tenuta Zai.
Intraspecific crossing between sangiovese or nielluccio and merlot noir obtained in 1983 by the University of Bologna (Italy), registered since 2007 in the Italian Official Register of wine grape varieties... totally unknown in France.
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The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
