Winery Vinos y TerrunosLado A
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 Lado A from the Winery Vinos y Terrunos
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lado A of Winery Vinos y Terrunos in the region of Tuscany is a powerful.
Food and wine pairings with Lado A
Pairings that work perfectly with Lado A
Original food and wine pairings with Lado A
The Lado A of Winery Vinos y Terrunos matches generally quite well with dishes of beef, lamb or veal such as recipes of barbecue burger, sausage and vegetable risotto with cookéo or sarthe pot.
Details and technical informations about Winery Vinos y Terrunos's Lado A.
Discover the grape variety: Nebbiolo
A very old grape variety grown in the Italian Piedmont. It has a great resemblance with the Freisa, which also comes from the same Italian region. Among the various massal selections made in Italy, we find lampia, michet and rosé. It can be found in Italy, Austria, Bulgaria, Cyprus, Greece, Mexico, the United States (California), Australia, etc. In France, it is practically unknown, perhaps because it is a delicate and demanding grape variety with, among other things, a fairly long phenological cycle.
Last vintages of this wine
The best vintages of Lado A from Winery Vinos y Terrunos are 2009, 0
Informations about the Winery Vinos y Terrunos
The Winery Vinos y Terrunos is one of of the world's greatest estates. It offers 3 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
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.
The word of the wine: Wort
Juice before fermentation, still loaded with sugar.
