Winery BerardiIl Gerlo Rosso
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 Il Gerlo Rosso from the Winery Berardi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Gerlo Rosso of Winery Berardi in the region of Lombardia is a powerful.
Food and wine pairings with Il Gerlo Rosso
Pairings that work perfectly with Il Gerlo Rosso
Original food and wine pairings with Il Gerlo Rosso
The Il Gerlo Rosso of Winery Berardi matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef with pepper, tuscan pastachute or leg of lamb cooked in yoghurt / tave kosi (albania).
Details and technical informations about Winery Berardi's Il Gerlo Rosso.
Discover the grape variety: Danuta
A cross obtained in 1964 between the Beirut date palm and the 75 Pirovano or sultana moscata. In 1990, Danuta was registered in the Official Catalogue of table grape varieties, list A1.
Last vintages of this wine
The best vintages of Il Gerlo Rosso from Winery Berardi are 0
Informations about the Winery Berardi
The Winery Berardi is one of of the world's greatest estates. It offers 13 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
