Winery Azienda Agricola AmarantoPrimato Rosso Secco
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Primato Rosso Secco from the Winery Azienda Agricola Amaranto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Primato Rosso Secco of Winery Azienda Agricola Amaranto in the region of Lazio is a .
Food and wine pairings with Primato Rosso Secco
Pairings that work perfectly with Primato Rosso Secco
Original food and wine pairings with Primato Rosso Secco
The Primato Rosso Secco of Winery Azienda Agricola Amaranto matches generally quite well with dishes of beef, pasta or veal such as recipes of beef bourguignon with tomato, phad thai (thai style fried noodles) or filet mignon with prunes and white wine.
Details and technical informations about Winery Azienda Agricola Amaranto's Primato Rosso Secco.
Discover the grape variety: Mauzac Vert
Lively, aromatic dry whites with a pale golden hue and green highlights, slender body and sharp acidity; signature aromas of green apple, white flowers (acacia), citrus (lemon) and herbaceous notes. Also used for crisp, lively sparkling wines by the ancestral method. Preserved for its heritage value, it survives in a few confidential plots in Gaillac and Limoux. Green-skinned mutation of Mauzac, emblematic South-West white grape.
Last vintages of this wine
The best vintages of Primato Rosso Secco from Winery Azienda Agricola Amaranto are 0
Informations about the Winery Azienda Agricola Amaranto
The Winery Azienda Agricola Amaranto is one of of the world's great estates. It offers 17 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Two-millennia Roman vineyard, predominantly white on the volcanic soils of the Castelli Romani. Frascati DOC as figurehead: fresh, accessible whites based on Malvasia and Trebbiano, notes of green apple, white flowers and almond, slightly bitter finish. Also Bellone and Grechetto. Emblematic red: Cesanese del Piglio DOCG, fleshy with notes of ripe cherry, dry herbs and spice, round tannins.
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.
