Winery Andrea de FilippoRodogallo Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Rodogallo Rosso from the Winery Andrea de Filippo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rodogallo Rosso of Winery Andrea de Filippo in the region of Puglia is a powerful.
Food and wine pairings with Rodogallo Rosso
Pairings that work perfectly with Rodogallo Rosso
Original food and wine pairings with Rodogallo Rosso
The Rodogallo Rosso of Winery Andrea de Filippo matches generally quite well with dishes of beef, pasta or lamb such as recipes of autumn beef bourguignon, fish lasagne or moroccan lamb shoulder.
Details and technical informations about Winery Andrea de Filippo's Rodogallo Rosso.
Discover the grape variety: Cardinal
Primarily a table grape, occasionally vinified as light, fruity reds with a clear ruby colour, soft tannins and a supple palate, showing simple aromas of red fruits (strawberry, cherry), candy and sweet notes. Grown in California, Spain, Italy and the Maghreb for fresh consumption: long bunches, red-violet berries with thin skin and crisp flesh. American hybrid created in 1939 in California (Flame Tokay × Ribier).
Last vintages of this wine
The best vintages of Rodogallo Rosso from Winery Andrea de Filippo are 0
Informations about the Winery Andrea de Filippo
The Winery Andrea de Filippo is one of of the world's greatest estates. It offers 4 wines for sale in the of Salento to come and discover on site or to buy online.
The wine region of Salento
Heel of the Italian boot, sunny and generous vineyard. Fleshy reds: signature Negroamaro ("black-bitter") deep and sturdy, notes of black cherry, plum, spices and a characteristic bitter finish, star in Salice Salentino DOC. Opulent jammy Primitivo di Manduria (= Zinfandel) with notes of black fruits, chocolate and raisin. Supple Malvasia Nera.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
