€14,90
€14,90
Belvedere Marzemino Nero IGT Organic Red Wine by Ca’ Lustra is a typical wine of Veneto, with bright red colour with purple hues, made from 100% black Marzemino grapes. It is obtained from vines located in the Euganean Hills, in the province of Padua. The name of the Marzemino Nero is a tribute to the Belvedere vineyard that grows on one of the most panoramic hillocks.
Marzemino Nero IGT red wine appeared in Italy around the 15th century thanks to the maritime trade of the Republic of Venice. This wine became quickly popular in the regions of Trentino Alto-Adige, Veneto and Lombardy. The Marzemino grape made it possible to create a wine with a rich bouquet of red fruits, plums and dried flowers, that was already highly appreciated by the population of the time. In fact, this wine is deeply connected to its territory.
WINERY AND PRODUCTION
The Ca' Lustra Estate covers about 40 hectares of land, 25 of which are covered in vines. The Belvedere vineyard is located in one of the most fascinating and panoramic areas of the whole estate. The vineyards grow in limestone soil, which is warm and shallow. In particular, this land has been chosen for producing the aromatic Marzemino wine thanks to the beauty of the landscape and the possibility of developing a truly aromatic and flavourful product. The knoll where the vineyards grow is rich in clay-red limestone and is surrounded by oaks and chestnut trees. This green-coloured landscape with violet hues given by the flowers in the valley gives life to a wine full of character. This wine rests in tonneaux for 24 months following an initial vinification phase in steel.
TASTING RECOMMENDATIONS
The aroma and freshness of Belvedere Marzemino Nero IGT by Ca' Lustra are two very appreciated aspects of this red wine, together with its agile and spicy features that can be noticed while tasting.
These characteristics make it a perfect wine to pair with a charcuterie board of mixed cured meats and mature cheeses. It also goes very elegantly with stewed red meats such as braised meat served with a side of salad, or first courses with strong flavours such as lasagne or tagliatelle with wild boar ragù.
We recommend serving it at a temperature of 16°-18°C and uncorking it a few hours before tasting.
Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...
