Winery Alberto Tedeschi - Rosso Emilia

Winery Alberto TedeschiRosso Emilia

The Rosso Emilia of Winery Alberto Tedeschi is a wine from the region of Emilia-Romagna.
This wine generally goes well with
The Rosso Emilia of the Winery Alberto Tedeschi is in the top 0 of wines of Emilia-Romagna.

Details and technical informations about Winery Alberto Tedeschi's Rosso Emilia.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Baga

Most certainly Portuguese.

Informations about the Winery Alberto Tedeschi

The winery offers 5 different wines.
Its wines get an average rating of 3.7.
It is in the top 5 of the best estates in the region
It is located in Émilie-Romagne

The Winery Alberto Tedeschi is one of of the world's greatest estates. It offers 5 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.

Top wine Emilia-Romagna
In the top 200000 of of Italy wines
In the top 9500 of of Emilia-Romagna wines
In the top 600000 of wines
In the top 1500000 wines of the world

The wine region of Emilia-Romagna

Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.

The word of the wine: Thermoregulation

Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.

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