Winery VenosaVignali Basilicata Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Vignali Basilicata Rosso from the Winery Venosa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vignali Basilicata Rosso of Winery Venosa in the region of Basilicata is a powerful.
Wine flavors and olphactive analysis
On the nose the Vignali Basilicata Rosso of Winery Venosa in the region of Basilicata often reveals types of flavors of non oak, oak or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Vignali Basilicata Rosso
Pairings that work perfectly with Vignali Basilicata Rosso
Original food and wine pairings with Vignali Basilicata Rosso
The Vignali Basilicata Rosso of Winery Venosa matches generally quite well with dishes of beef, pasta or lamb such as recipes of borscht (russia), macaroni and angel hair gratin or lamb tagine with prunes and almonds.
Details and technical informations about Winery Venosa's Vignali Basilicata Rosso.
Discover the grape variety: Aglianico
A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.
Last vintages of this wine
The best vintages of Vignali Basilicata Rosso from Winery Venosa are 2018, 2014, 2017, 2016 and 0.
Informations about the Winery Venosa
The Winery Venosa is one of of the world's great estates. It offers 35 wines for sale in the of Basilicata to come and discover on site or to buy online.
The wine region of Basilicata
Basilicata, in Southern Italy, is a region whose name rarely appears in wine circles. It is best known for its red wines made from the Aglianico grape, and in particular for the Aglianico del Vulture appellation. It has only four DOCs, which collectively cover only two of every 100 bottles produced here. The remaining 98% is sold under IGT or, more likely, Vino da Tavola.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
