Winery Terre di LevanteCinque Terre
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
The Cinque Terre of the Winery Terre di Levante is in the top 10 of wines of Cinque Terre.
Taste structure of the Cinque Terre from the Winery Terre di Levante
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cinque Terre of Winery Terre di Levante in the region of Liguria is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Cinque Terre of Winery Terre di Levante in the region of Liguria often reveals types of flavors of earth, citrus fruit.
Food and wine pairings with Cinque Terre
Pairings that work perfectly with Cinque Terre
Original food and wine pairings with Cinque Terre
The Cinque Terre of Winery Terre di Levante matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with veal stock sauce, mussels with camembert cheese or county doormat.
Details and technical informations about Winery Terre di Levante's Cinque Terre.
Discover the grape variety: Vermentino
The vermentino grape variety was widespread in Italy, Sardinia and Corsica. Today, Vermentino is grown in the regions bordering the Mediterranean, mainly in Provence (Côtes de Provence, Bellet), Corsica (Corse Calvi), Languedoc (Côtes du Roussillon, Costières de Nîmes) and the Rhône Valley (Côtes du Luberon). Because it ripens late, Vermentino requires a warm climate for its development and can only be grown in regions with good sun exposure. Conversely, cold or temperate climates do not allow it to ripen properly. Vermentino is only susceptible to powdery mildew. When vinified on its own, Vermentino produces a single-variety dry white wine that is light and full-bodied with a pale yellow color. It can also be blended with other grape varieties such as Ugni Blanc, Cinsault and Grenache, in which case its low acidity makes it light and fresh. Vermentino belongs to the grape varieties of Ajaccio, Corsica and Corbières. The aromas released by this variety are multiple. One can detect notes of fresh apple, green almond, sweet spices, hawthorn, ripe pear and fresh pineapple.
Last vintages of this wine
The best vintages of Cinque Terre from Winery Terre di Levante are 2018, 2014, 2017, 2016 and 2015.
Informations about the Winery Terre di Levante
The Winery Terre di Levante is one of of the world's greatest estates. It offers 15 wines for sale in the of Cinque Terre to come and discover on site or to buy online.
The wine region of Cinque Terre
The wine region of Cinque Terre is located in the region of Ligurie of Italy. Wineries and vineyards like the Domaine Cantina Cinque Terre or the Domaine La Polenza produce mainly wines white, sweet and red. The most planted grape varieties in the region of Cinque Terre are Vermentino, Sangiovese and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Cinque Terre often reveals types of flavors of pineapple, floral or non oak and sometimes also flavors of microbio, vegetal or oak.
The wine region of Liguria
Liguria is a thin, crescent-shaped coastal region in northwestern Italy, stretching 250 km along the Mediterranean Sea from the border with southern France in the west to the port city of La Spezia in the east. Tuscany Lies beyond the latter, while the region's Central city, Genoa, is about 70 km southeast of Asti and Barolo (and even less so of Piedmont, parts of which run along the northern border of Liguria). Known as the Italian Riviera, this thin, beautiful strip of rugged land with a Mediterranean Climate and poor, stony soils is dominated by steeply sloping hills that fall almost directly into the sea. These steep elevations make Grape growing a challenge, resulting in scattered vineyards (some of which can only be reached by boat) with limited production.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
