Winery Ca 'Lustra ZanovelloCalustrino
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 Calustrino from the Winery Ca 'Lustra Zanovello
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Calustrino of Winery Ca 'Lustra Zanovello in the region of Veneto is a powerful.
Food and wine pairings with Calustrino
Pairings that work perfectly with Calustrino
Original food and wine pairings with Calustrino
The Calustrino of Winery Ca 'Lustra Zanovello matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue in hot sauce, eggplant and zucchini lasagna or eggplant moussaka with lamb.
Details and technical informations about Winery Ca 'Lustra Zanovello's Calustrino.
Discover the grape variety: Troyen
An old grape variety from the Aube and Yonne departments, it was also found in the Meuse, Vosges and Moselle. It is the result of a natural intraspecific crossing between pinot noir and gouais blanc. Today, the Troyen is practically no longer multiplied.
Last vintages of this wine
The best vintages of Calustrino from Winery Ca 'Lustra Zanovello are 0
Informations about the Winery Ca 'Lustra Zanovello
The Winery Ca 'Lustra Zanovello is one of of the world's great estates. It offers 45 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
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.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
