Winery ZollweghofUnikum
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Unikum from the Winery Zollweghof
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Unikum of Winery Zollweghof in the region of Trentino-Alto-Adige is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Unikum
Pairings that work perfectly with Unikum
Original food and wine pairings with Unikum
The Unikum of Winery Zollweghof matches generally quite well with dishes of beef, pasta or lamb such as recipes of pasta bolognese, meat lasagna or tajine of mutton.
Details and technical informations about Winery Zollweghof's Unikum.
Discover the grape variety: Olivette noire
The exact origin of this variety is not known and it is not related to the white olivette. Today, it is very difficult to find the Olivette noire at wine nurseries because its multiplication is almost nil, registered however in the Official Catalogue of table grape varieties list A1. There is still the possibility of grafting it yourself, provided that you get grafts that are in a satisfactory state of health, which is not always the case.
Last vintages of this wine
The best vintages of Unikum from Winery Zollweghof are 2017, 0
Informations about the Winery Zollweghof
The Winery Zollweghof is one of of the world's greatest estates. It offers 10 wines for sale in the of Trentino-Alto-Adige to come and discover on site or to buy online.
The wine region of Trentino-Alto-Adige
Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
