regiondesc_vinorosso_VAO
Organoleptic characteristics: Cornalin has ruby red color, an intense and distinctive aroma, and a dry, harmonious, slightly tannic, almond taste. Historical-cultural information and curiosities: According to some scholars, the vine Cornalin...
Organoleptic characteristics: This wine has a ruby red color with shades of violet, sometimes tending to purple, and has a delicate, vinous and intense aroma. In the mouth it is dry, soft, with a bitter aftertaste. Serving suggestions: ...
Organoleptic characteristics: The Valle d'Aosta Mayole wine has ruby red color tending to garnet, a fine and delicate aroma, and a soft flavour with a bitter aftertaste. Historical-cultural information and curiosities: The first...
Description of the wine: It is a world renown grape variety, considered one of the noblest and most difficult to grow and vinify. The main feature of the wine produced with Pinot Noir is the typical acidity, that, when mixed with aromas of red...
Organoleptic characteristics: Valle d'Aosta Fumin has an intense ruby red color with violet hues. It has a characteristic odor of spices and, in the mouth, it is austere with a bitter aftertaste. Historical-cultural tips and curiosities: ...
