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Brand: Pasqua Wijnhuis
area Italy, Veneto, Valpolicella Grape Corvina 60 % , Rondinella 20 % , Corvinone 10 % , Negrara 10 % Bottle 0.75 l Alc perc 13.5 % Winery Pasqua, Villa Borghetti Food grilled meats, spicy cheeses Allergens Sulfite This Valpolicella that has been in contact with the fermented skins of the Amarone, with some residual sugars in it, gives a cherry-tasting...
area Italy, Venice grape variety Corvina , Molinara , Rondinella Bottle 0.75 l Alc perc 14.5 % Winery Cantine di Ora Food strong cheeses, red meat, game dishes Allergens Sulfite Year 2018 Note the name Amicone will be changed to the name Amicale in May/June Amicone / Amicale is a full-bodied wine, made from Corvina , Molinara and Rondinella , among...
area Spain, Penedes Grape Macabeo,Viura,Parellada,Xarel.Lo Bottle 0.75 l Alc perc 11.5 % Winery Vallformosa Allergens Sulfite class Cava Vallformosa's Cava Brut is a classic dry style Cava with an aroma and flavor that dominates the palate. In the mouth notes of pear, green apple, lime that is very pleasant. The finish is dry with a bright acidity...
Brand: castel wine
area Italy, Puglia Grape Primitivo Bottle 0.75 l Alc perc 13 % Winery Castel Wines Food Pasta with tomato sauce, grilled meat, red meat, Allergens Sulfite Year 2021 Smooth wine, aged for 6 months in oak barrels, with a firm, warming taste, both toasty aromas and shades of plums, black cherries, currants, bay leaves and spices.
|Alc perc||13 %|
|Winery||Azienda Mario Giribaldi|
|Food||Red meat, Ravioli, Cheeses|
A ruby red color with intense violet tones. On the nose clear floral sensations and ripe fruit. Structured on the palate with intense fruit, dry, clean and a soft warm finish
This Dolcetto comes from the vineyard “Schiena del Crottino” in Rodello and is located 460 meters above sea level. The vineyard is 4.85 hectares in size on hilly terrain with marl calcareous and rocky soil and a south-southwest location.
The vineyard is organic and composed exclusively of Dolcetto, with Italian clone material. The training system is Guyot with 5,000 vines per hectare.
A maceration of the grapes for 9 days with several pumpovers during the day and a temperature-controlled fermentation. After a rest in stainless steel, the wine matures in 30 hl oak barrels for approx. 2 months and then in the Bottle for at least 6 months to refine.
A ruby red color with intense violet reflections. Clear violet sensations and ripe fruit on the nose. Structured on the palate with intense fruit, dry, clean and a soft enveloping finish.
Because it is so versatile, it goes well with red meat or excellent with ravioli.
SERVING TEMPERATURE: 16-18° C