Winery Barone di BolaroChirone Rosso
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Chirone Rosso from the Winery Barone di Bolaro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chirone Rosso of Winery Barone di Bolaro in the region of Calabria is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Chirone Rosso
Pairings that work perfectly with Chirone Rosso
Original food and wine pairings with Chirone Rosso
The Chirone Rosso of Winery Barone di Bolaro matches generally quite well with dishes of beef, pasta or lamb such as recipes of simple baked roast beef, pasta with scamorza and pancetta cheese or moroccan tagine with lamb and cardoons.
Details and technical informations about Winery Barone di Bolaro's Chirone Rosso.
Discover the grape variety: Gaglioppo
A very old grape variety cultivated in southern Italy (Sicily, Calabria, etc.), the Greeks and Romans already knew it. It is related to sangiovese and mantonico bianco. According to Pierre Galet, Magliocco is identical to Galioppo.
Last vintages of this wine
The best vintages of Chirone Rosso from Winery Barone di Bolaro are 0
Informations about the Winery Barone di Bolaro
The Winery Barone di Bolaro is one of of the world's greatest estates. It offers 9 wines for sale in the of Calabria to come and discover on site or to buy online.
The wine region of Calabria
Calabria is a wine region in southern Italy, in fact a large peninsula that juts out between the Ionian Sea and the Tyrrhenian Sea. It is separated from Sicily by the narrow Strait of Messina. Its northern border with Basilicata is marked by the peaks of the southern Apennines. Calabria and its wines have undergone many influences over the centuries.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
