Thank you guys ! So generally it is a good dry, acidic wine.
I do not know a lot about Italian wines...I know much more from the Hungarian ones
I guessed the area Valpolicella, after I seen how the REAL parmezan, the Parmeggiana Reggiano is made. It is a nice "habit" in the language that the production region is always stored in the name. Well...this style is the same in Hungarian
... oh those dishes and meals and ingredients