Winery Bell'AgioRosé Dolce
Sweet wine
This wine is composed of 100% of the grape variety Lambrusco.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Rosé Dolce
Pairings that work perfectly with Rosé Dolce
Original food and wine pairings with Rosé Dolce
The Rosé Dolce of Winery Bell'Agio matches generally quite well with dishes of beef, veal or pork such as recipes of beef bobotie, milanese cutlets like in italy or pan-fried black pudding with apples.
Details and technical informations about Winery Bell'Agio's Rosé Dolce.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Rosé Dolce from Winery Bell'Agio are 2008, 0
Informations about the Winery Bell'Agio
The Winery Bell'Agio is one of of the world's greatest estates. It offers 7 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
