Winery BoccantinoReggiano Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Reggiano Rosso from the Winery Boccantino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reggiano Rosso of Winery Boccantino in the region of Émilie-Romagne is a .
Food and wine pairings with Reggiano Rosso
Pairings that work perfectly with Reggiano Rosso
Original food and wine pairings with Reggiano Rosso
The Reggiano Rosso of Winery Boccantino matches generally quite well with dishes of beef, pasta or veal such as recipes of traditional hungarian goulash, pipe rigate bolognese sauce or roast pork with onions and honey.
Details and technical informations about Winery Boccantino's Reggiano Rosso.
Discover the grape variety: Ancellotta
A very old grape variety that has been cultivated for a long time in the northern and central parts of Italy. It can also be found in Switzerland, Spain, Eastern Europe, Brazil, Argentina, ... little known in France.
Informations about the Winery Boccantino
The Winery Boccantino is one of of the world's great estates. It offers 34 wines for sale in the of Émilie-Romagne to come and discover on site or to buy online.
The wine region of Émilie-Romagne
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.
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The word of the wine: Marc
Solid part resulting from the pressing of the grape (stalks, pips, skins).
