Winery Villa AlmeEl Rasego Raboso
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 El Rasego Raboso from the Winery Villa Alme
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the El Rasego Raboso of Winery Villa Alme in the region of Vénétie is a powerful.
Food and wine pairings with El Rasego Raboso
Pairings that work perfectly with El Rasego Raboso
Original food and wine pairings with El Rasego Raboso
The El Rasego Raboso of Winery Villa Alme matches generally quite well with dishes of beef, pasta or lamb such as recipes of pork chops with potatoes, spaghetti with knackis or shoulder of lamb boulangère.
Details and technical informations about Winery Villa Alme's El Rasego Raboso.
Discover the grape variety: Raboso Piave
A very old variety known and cultivated more precisely in the north-east of Italy in the Veneto region (provinces of Treviso, Padua, Venice, etc.), not to be confused with Raboso Veronese, which is the result of an intraspecific cross between Raboso Piave and Marzemina Bianca. Raboso Piave is practically unknown in other wine-producing countries.
Informations about the Winery Villa Alme
The Winery Villa Alme is one of of the world's greatest estates. It offers 2 wines for sale in the of Vénétie to come and discover on site or to buy online.
The wine region of Vénétie
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.
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The word of the wine: Reserve wine (champagne)
Older wines, kept in vats or aged in wood in some houses, or kept in magnums at Bollinger. A small percentage of these wines are used in the blending of non-vintage wines in order to bring greater aromatic complexity.
