Winery BagoBagovazz Chilled Red
Red wine
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 Bagovazz Chilled Red from the Winery Bago
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bagovazz Chilled Red of Winery Bago in the region of Friuli-Venezia Giulia is a powerful.
Food and wine pairings with Bagovazz Chilled Red
Pairings that work perfectly with Bagovazz Chilled Red
Original food and wine pairings with Bagovazz Chilled Red
The Bagovazz Chilled Red of Winery Bago matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef in white wine, pasta carbonara a la flo without egg or saddle of lamb stuffed with chicken breast and basil.
Details and technical informations about Winery Bago's Bagovazz Chilled Red.
Discover the grape variety: Mandó
Supple, fruity reds with a clear ruby robe, silky tannins and an airy palate, with signature aromas of red fruits (cherry, raspberry), Mediterranean herbs (thyme, rosemary) and Levantine garrigue notes. A rustic, airy, near-extinct profile. Preserved for its heritage value, it is among the Levantine native grapes under study. Near-extinct native Spanish black grape from Valencia and Alicante.
Informations about the Winery Bago
The Winery Bago is one of of the world's greatest estates. It offers 6 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Italian benchmark of great whites of elegance and minerality. Emblematic Friulano with notes of fresh almond, pear and white flowers, taut Ribolla Gialla, precise Pinot Grigio, lively Sauvignon and balanced Chardonnay. Rare sweet Picolit (DOCG), saline Malvasia Istriana. Rising reds: fruity spicy Refosco, more tannic Pignolo and Schioppettino.
The word of the wine: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
