Winery Baglio GrignaniRosso
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 Rosso from the Winery Baglio Grignani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso of Winery Baglio Grignani in the region of Sicily is a powerful.
Food and wine pairings with Rosso
Pairings that work perfectly with Rosso
Original food and wine pairings with Rosso
The Rosso of Winery Baglio Grignani matches generally quite well with dishes of beef, pasta or lamb such as recipes of authentic bolognese sauce (ragù di carne), tagliatelle with spinach cream or moussaka with spices.
Details and technical informations about Winery Baglio Grignani's Rosso.
Discover the grape variety: Monica
Supple, fruity reds with a moderate ruby colour, smooth low tannins and a fresh, airy palate; signature aromas of red fruits (cherry, raspberry), gentle spices and Sardinian Mediterranean notes. Refreshing style, perfect as an apéritif. Star of Monica di Sardegna DOC, the approachable face of Sardinian reds. Black grape grown mainly in southern Sardinia around Cagliari.
Last vintages of this wine
The best vintages of Rosso from Winery Baglio Grignani are 2018, 0
Informations about the Winery Baglio Grignani
The Winery Baglio Grignani is one of of the world's greatest estates. It offers 4 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
