Winery TerenzuolaVermentino Nero
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Vermentino Nero from the Winery Terenzuola
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vermentino Nero of Winery Terenzuola in the region of Tuscany is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Vermentino Nero of Winery Terenzuola in the region of Tuscany often reveals types of flavors of cherry, earthy or blackberry and sometimes also flavors of red fruit, strawberries or raspberry.
Food and wine pairings with Vermentino Nero
Pairings that work perfectly with Vermentino Nero
Original food and wine pairings with Vermentino Nero
The Vermentino Nero of Winery Terenzuola matches generally quite well with dishes of beef, lamb or veal such as recipes of beef with cider, shoulder of lamb in a crust or veal tagine with preserved lemons and saffron.
Details and technical informations about Winery Terenzuola's Vermentino Nero.
Discover the grape variety: Muscat de Saint Vallier
Interspecific crossing obtained by Seyve-Villard between the 12 129 Seyve-Villard and the early panse of Provence. This direct-producing hybrid is practically no longer multiplied, and is nowadays only found in private gardens. - Synonymy: 20 473 Seyve-Villard (for all the synonyms of the varieties, click here!).
Last vintages of this wine
The best vintages of Vermentino Nero from Winery Terenzuola are 2018, 2017, 2015, 2016 and 2014.
Informations about the Winery Terenzuola
The Winery Terenzuola is one of of the world's greatest estates. It offers 17 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
