Winery Vigna RodaIl Damerino
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Il Damerino from the Winery Vigna Roda
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Damerino of Winery Vigna Roda in the region of Veneto is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Il Damerino
Pairings that work perfectly with Il Damerino
Original food and wine pairings with Il Damerino
The Il Damerino of Winery Vigna Roda matches generally quite well with dishes of beef, pasta or lamb such as recipes of oxtail confit in red wine, pasta with goat cheese, thyme and bacon or lamb chops à la champvallon.
Details and technical informations about Winery Vigna Roda's Il Damerino.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Il Damerino from Winery Vigna Roda are 0
Informations about the Winery Vigna Roda
The Winery Vigna Roda is one of of the world's great estates. It offers 14 wines for sale in the of Colli Euganei to come and discover on site or to buy online.
The wine region of Colli Euganei
Venetian DOC south-west of Padua, volcanic hills with basalt and limestone soils (~1,300 ha). Accessible and varied palette. Supple reds: Bordeaux Cabernet Sauvignon and Merlot (blackcurrant, plum, herbs), peppery Carmenère, native Raboso tannic and tangy (black cherry, spices), aromatic Marzemino. Fresh whites: mineral Garganega (almond, flowers), aromatic Moscato Fior d'Arancio (orange, honey), local Pinella and Serprino.
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: 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.
