Winery Azienda Agricola GiarolaSiorpasso Rosso
Red wine
This wine is a blend of 3 varietals which are the Corvina, the Sangiovese and the Merlot.
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 Siorpasso Rosso from the Winery Azienda Agricola Giarola
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Siorpasso Rosso of Winery Azienda Agricola Giarola in the region of Veneto is a powerful.
Food and wine pairings with Siorpasso Rosso
Pairings that work perfectly with Siorpasso Rosso
Original food and wine pairings with Siorpasso Rosso
The Siorpasso Rosso of Winery Azienda Agricola Giarola matches generally quite well with dishes of beef, pasta or lamb such as recipes of slow-cooked fillet of beef, lasagne with salmon, goat cheese and spinach or thomas's shoulder of lamb.
Details and technical informations about Winery Azienda Agricola Giarola's Siorpasso Rosso.
Discover the grape variety: Corvina
Slender, fresh reds with a clear ruby robe, fine tannins and lively acidity, showing aromas of sour cherry, bitter almond, spice and a characteristically bitter finish. Vinified as light, gulpable reds (Bardolino DOC, Valpolicella DOC), powerful and concentrated through appassimento (Amarone della Valpolicella DOCG) and sweet (Recioto della Valpolicella DOCG). An autochthonous Venetian variety from Lake Garda and the Valpolicella.
Informations about the Winery Azienda Agricola Giarola
The Winery Azienda Agricola Giarola is one of of the world's great estates. It offers 29 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
