Winery Terre di PietraEllezero Garganega Veronese
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.
Taste structure of the Ellezero Garganega Veronese from the Winery Terre di Pietra
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ellezero Garganega Veronese of Winery Terre di Pietra in the region of Veneto is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Ellezero Garganega Veronese of Winery Terre di Pietra in the region of Veneto often reveals types of flavors of microbio.
Food and wine pairings with Ellezero Garganega Veronese
Pairings that work perfectly with Ellezero Garganega Veronese
Original food and wine pairings with Ellezero Garganega Veronese
The Ellezero Garganega Veronese of Winery Terre di Pietra matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta "carbonara" à la française, curried mouclade à la charentaise or cake with smoked bacon, prunes and comté cheese.
Discover the grape variety: Garganega
Structured, aromatic whites with a round palate and fresh acidity, with aromas of fresh almond, white flowers, yellow apple, pear, citrus and volcanic mineral notes. Typical bitter almond finish. Made as noble dry whites (Soave Classico DOC, Soave Superiore DOCG) and sumptuous passito dessert wines (Recioto di Soave DOCG). Also in Gambellara DOC. Native Venetian variety from the volcanic hills south-east of Verona.
Last vintages of this wine
The best vintages of Ellezero Garganega Veronese from Winery Terre di Pietra are 2018, 0
Informations about the Winery Terre di Pietra
The Winery Terre di Pietra is one of of the world's greatest estates. It offers 17 wines for sale in the of Verona to come and discover on site or to buy online.
The wine region of Verona
Venetian province, capital of great northern Italian wine around Lake Garda. Valpolicella is the signature with Corvina: perfumed reds with signature notes of tart cherry, violet, fresh herbs, spice and a touch of almond, fine tannins. Amarone DOCG at the summit: drying on racks gives deep aromas of candied cherry, fig, cocoa, leather and tobacco, dense and powerful. Also Soave (mineral-almond Garganega), light Bardolino, Chiaretto rosé, saline Lugana.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Bordeaux barrel
Barrels of 220 to 225 litres. The toasting of the barrel to bend the staves (curved boards used to make the barrels) can vary according to the coopers and the demand. A gentle and slow toasting has little effect on the aromas. On the other hand, a strong toasting gives aromas of coffee or cocoa which will influence the taste of the wine. A wine barrel has already been aged for a year and has less impact on the wine than a new barrel.
