Winery Le CosteAmorino Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Amorino Rosso from the Winery Le Coste
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amorino Rosso of Winery Le Coste in the region of Tuscany is a .
Food and wine pairings with Amorino Rosso
Pairings that work perfectly with Amorino Rosso
Original food and wine pairings with Amorino Rosso
The Amorino Rosso of Winery Le Coste matches generally quite well with dishes of beef, lamb or veal such as recipes of alsatian bäckeoffe, merguez - courgettes gratin (leftover barbecue) or oxtail confit in red wine.
Details and technical informations about Winery Le Coste's Amorino Rosso.
Discover the grape variety: Tzolikoouri
Structured, aromatic whites with a pale to amber golden colour (in orange-wine style), ample palate with preserved acidity, showing signature aromas of citrus, yellow fruits (apricot, peach), white flowers and mineral notes. Also as tannic qvevri orange wines. Often vinified using the traditional qvevri method (buried jar), defining the viticultural identity of Imereti. Georgian autochthonous white variety, grown mainly in the Imereti region.
Last vintages of this wine
The best vintages of Amorino Rosso from Winery Le Coste are 0
Informations about the Winery Le Coste
The Winery Le Coste is one of of the world's great estates. It offers 24 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
