Winery Vailatti - Tinto

Winery VailattiTinto

3.3
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Tinto of Winery Vailatti is a red wine from the region of Santa Catarina.
This wine generally goes well with

Details and technical informations about Winery Vailatti's Tinto.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Schoenburger

This variety is the result of an intraspecific cross between Pinot Noir and Pirovano 1 (Chasselas rose x Hamburg Muscat), obtained in 1939 by Heinrich Birk at the Geinsenheim Research Station (Germany). It can be found not only in Germany but also in Great Britain, Belgium, Italy, the Czech Republic, Brazil, South Africa, Australia, the United States, Canada, etc. In France, it is almost unknown.

Last vintages of this wine

Tinto - 0
In the top 100 of of Santa Catarina wines
Average rating: 3.311100

The best vintages of Tinto from Winery Vailatti are 0

Informations about the Winery Vailatti

The winery offers 3 different wines.
Its wines get an average rating of 3.2.
It is in the top 3 of the best estates in the region
It is located in Santa Catarina

The Winery Vailatti is one of of the world's greatest estates. It offers 2 wines for sale in the of Santa Catarina to come and discover on site or to buy online.

Top wine Santa Catarina
In the top 7000 of of Brazil wines
In the top 650 of of Santa Catarina wines
In the top 550000 of red wines
In the top 1500000 wines of the world

The wine region of Santa Catarina

Santa Catarina is a state in the far South of Brazil. Quality wine production is still in its early stages, but is likely to develop rapidly as the industry develops country wide. To date, Santa Catarina's production is a mix of red, white and Sparkling wines. It Lies immediately North of the country's southernmost state (and most prolific wine region), Rio Grande do Sul.

The word of the wine: Reduction

A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.

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