Winery Tenute San LeoneEva Garganega
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Eva Garganega from the Winery Tenute San Leone
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Eva Garganega of Winery Tenute San Leone in the region of Veneto is a powerful.
Food and wine pairings with Eva Garganega
Pairings that work perfectly with Eva Garganega
Original food and wine pairings with Eva Garganega
The Eva Garganega of Winery Tenute San Leone matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pistou soup complete, lobster armorican style or vegetarian quiche with mushrooms and comté cheese.
Details and technical informations about Winery Tenute San Leone's Eva Garganega.
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.
Informations about the Winery Tenute San Leone
The Winery Tenute San Leone is one of of the world's great estates. It offers 39 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
