Winery Vini VannelliDea Petit Verdot
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 Dea Petit Verdot from the Winery Vini Vannelli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dea Petit Verdot of Winery Vini Vannelli in the region of Lazio is a powerful with a nice freshness.
Food and wine pairings with Dea Petit Verdot
Pairings that work perfectly with Dea Petit Verdot
Original food and wine pairings with Dea Petit Verdot
The Dea Petit Verdot of Winery Vini Vannelli matches generally quite well with dishes of beef, pasta or veal such as recipes of american fillet (belgian-style beef tartar), lasagne with two salmons or simple and fragrant roast veal.
Details and technical informations about Winery Vini Vannelli's Dea Petit Verdot.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery Vini Vannelli
The Winery Vini Vannelli is one of of the world's great estates. It offers 40 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
