Winery ApolloniFiasco Rosso
Red wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Fiasco Rosso
Pairings that work perfectly with Fiasco Rosso
Original food and wine pairings with Fiasco Rosso
The Fiasco Rosso of Winery Apolloni matches generally quite well with dishes of beef, veal or pork such as recipes of stewed beef heart, veal tagine with artichokes and lemons or rabbit socks in gibelotte.
Details and technical informations about Winery Apolloni's Fiasco Rosso.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Fiasco Rosso from Winery Apolloni are 0
Informations about the Winery Apolloni
The Winery Apolloni is one of of the world's great estates. It offers 30 wines for sale in the of Willamette Valley to come and discover on site or to buy online.
The wine region of Willamette Valley
The wine region of Willamette Valley is located in the region of Oregon of United States. We currently count 717 estates and châteaux in the of Willamette Valley, producing 2296 different wines in conventional, organic and biodynamic agriculture. The wines of Willamette Valley go well with generally quite well with dishes .
The wine region of Oregon
Oregon, located in the Pacific Northwest of the United States, is one of the youngest and most promising wine regions in the world. The state put itself on the international wine map in the late 1960s and has been building its position ever since. Production volumes have remained relatively quiet. The 2017 Oregon Vineyards and Wineries report recorded just under 34,000 acres (13,750 hectares) of planted vineyards.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
