Winery VelenosiQuerciantica Visciole Selezione
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Querciantica Visciole Selezione from the Winery Velenosi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Querciantica Visciole Selezione of Winery Velenosi in the region of Toscane is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Querciantica Visciole Selezione of Winery Velenosi in the region of Toscane often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Querciantica Visciole Selezione
Pairings that work perfectly with Querciantica Visciole Selezione
Original food and wine pairings with Querciantica Visciole Selezione
The Querciantica Visciole Selezione of Winery Velenosi matches generally quite well with dishes of beef, lamb or veal such as recipes of tunisian molokheya, giouvetsi (greek dish) or veal liver in vinegar.
Details and technical informations about Winery Velenosi's Querciantica Visciole Selezione.
Discover the grape variety: Pavana
A very old grape variety grown mainly in Italy. Nowadays, it can be found much more in the Trentino region and in the province of Bellino, ... in France it is almost unknown. Note that it is related to Schiava Lombardo and Turca.
Last vintages of this wine
The best vintages of Querciantica Visciole Selezione from Winery Velenosi are 2015, 2013, 2011, 2008 and 2012.
Informations about the Winery Velenosi
The Winery Velenosi is one of of the world's greatest estates. It offers 79 wines for sale in the of Toscane to come and discover on site or to buy online.
The wine region of Toscane
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.
News related to this wine
At the heart of the terroirs of Mâcon-Vergisson
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Vergisson, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
Geographical denomination: The first step towards the notion of terroir – Focus Mâcon
We created this photomontage, to show you the landscapes and the different characteristics of the 27 geographical denominations of the Mâcon appellation: Wine colors, grape varieties, soil specificities, surface area and production. You’ll become an expert on Mâcon wines! Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find ...
The Mâcon plus appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
