Winery AltavitaGesseto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Gesseto from the Winery Altavita
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gesseto of Winery Altavita in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Gesseto
Pairings that work perfectly with Gesseto
Original food and wine pairings with Gesseto
The Gesseto of Winery Altavita matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef kidney, spaghetti with salmon or lamb and coconut curry, african style.
Details and technical informations about Winery Altavita's Gesseto.
Discover the grape variety: Reine des vignes
Table grape with medium clusters and golden berries with thin skin and aromatic muscat flesh, featuring a characteristic aromatic sweet flavour (rose, fresh grape, muscat). Very early-ripening. Grown mainly in central Europe (Hungary, Italy) and France for fresh consumption, a signature aromatic summer table grape on market stalls. French aromatic white table grape variety, obtained by early-ripening and muscat crossing for fresh consumption.
Informations about the Winery Altavita
The Winery Altavita is one of of the world's greatest estates. It offers 8 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Fruity
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
