Winery Villa VentiNanì
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Nanì from the Winery Villa Venti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nanì of Winery Villa Venti in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Nanì
Pairings that work perfectly with Nanì
Original food and wine pairings with Nanì
The Nanì of Winery Villa Venti matches generally quite well with dishes of beef, pasta or veal such as recipes of brazilian feijoada, fish lasagne or home-made coq au vin.
Details and technical informations about Winery Villa Venti's Nanì.
Discover the grape variety: Dattier de Beyrouth
Of natural origin, it was initially multiplied in the region of Cavaillon in Vaucluse. It is also present in many countries where the climate allows the grapes to ripen well. It is registered in the Official Catalogue of table grape varieties, list A1. Finally, the Beirut Date Tree has long been used as a progenitor for new varieties of table grapes, with Danuta being a good example.
Last vintages of this wine
The best vintages of Nanì from Winery Villa Venti are 0
Informations about the Winery Villa Venti
The Winery Villa Venti is one of of the world's greatest estates. It offers 9 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
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.
