Winery ZaharRefosco
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 Refosco from the Winery Zahar
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Refosco of Winery Zahar in the region of Friuli-Venezia Giulia is a powerful.
Food and wine pairings with Refosco
Pairings that work perfectly with Refosco
Original food and wine pairings with Refosco
The Refosco of Winery Zahar matches generally quite well with dishes of beef, pasta or lamb such as recipes of brazilian feijoada, thai coconut chicken with black mushrooms or marinated lamb chops.
Details and technical informations about Winery Zahar's Refosco.
Discover the grape variety: Pé de perdrix
This grape variety would be of Spanish origin, it was in this country mainly used as table grape. The Pé de perdrix has now completely disappeared. It should not be confused with the pied de perdrix, which is the red-tailed côt with black grapes.
Last vintages of this wine
The best vintages of Refosco from Winery Zahar are 0
Informations about the Winery Zahar
The Winery Zahar is one of of the world's greatest estates. It offers 6 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Friuli-Venezia Giulia is an autonomous region in Italy, located in the extreme Northeast of the country, bordered by Austria and Slovenia to the north and east respectively. The eponymous wine region has four DOCGs, twelve DOCs and three PGIs and is best known for its white wine production. 77% of the region's wines are white, one of the highest proportions of any Italian region. The region's wines are distinctly different from other Italian wines in that they are made from non-traditional Grape varieties such as Sauvignon blanc, Riesling and Pinot blanc, as well as typically Italian varieties such as pinot gris and picolit.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
