Winery VaraschinBrunoro Valdobbiadene
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Brunoro Valdobbiadene from the Winery Varaschin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Brunoro Valdobbiadene of Winery Varaschin in the region of Veneto is a powerful.
Food and wine pairings with Brunoro Valdobbiadene
Pairings that work perfectly with Brunoro Valdobbiadene
Original food and wine pairings with Brunoro Valdobbiadene
The Brunoro Valdobbiadene of Winery Varaschin matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef in a foie gras and chanterelle crust, chinese bowl or lamb chops with spanish sauce.
Details and technical informations about Winery Varaschin's Brunoro Valdobbiadene.
Discover the grape variety: Corvina
Its precise origin is unknown, it has been cultivated for a very long time in northern Italy. It can be found in Switzerland, Australia, Argentina, ... in France it is almost unknown. It should not be confused with the Corvinone, another Italian grape variety. It should be noted that the Corvina is related to the Rondinella and the Refosco dal Peduncolo rosso.
Last vintages of this wine
The best vintages of Brunoro Valdobbiadene from Winery Varaschin are 2013, 2019, 2018, 0 and 2016.
Informations about the Winery Varaschin
The Winery Varaschin is one of of the world's greatest estates. It offers 29 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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
