Winery Baglio di GrìsiVentu 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 Ventu Rosso from the Winery Baglio di Grìsi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ventu Rosso of Winery Baglio di Grìsi in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Ventu Rosso of Winery Baglio di Grìsi in the region of Sicily often reveals types of flavors of earth, oak or black fruit.
Food and wine pairings with Ventu Rosso
Pairings that work perfectly with Ventu Rosso
Original food and wine pairings with Ventu Rosso
The Ventu Rosso of Winery Baglio di Grìsi matches generally quite well with dishes of beef, pasta or lamb such as recipes of fondue vigneronne au vin rouge, wok of chinese noodles with vegetables or couscous of meat and fish.
Details and technical informations about Winery Baglio di Grìsi's Ventu Rosso.
Discover the grape variety: Odjaleschi
Structured and aromatic reds with a deep garnet-ruby colour, firm tannins and a full palate with preserved acidity, featuring signature aromas of red fruits (cherry, raspberry), soft spices and floral notes. Also made as a traditional off-dry style. An essential component of Khvanchkara, the legendary Georgian off-dry red wine, embodying the viticultural identity of the western Caucasus. Indigenous Georgian black variety, grown mainly in Racha-Lechkhumi.
Last vintages of this wine
The best vintages of Ventu Rosso from Winery Baglio di Grìsi are 2017, 2015, 0
Informations about the Winery Baglio di Grìsi
The Winery Baglio di Grìsi is one of of the world's greatest estates. It offers 7 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
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.
