Winery ImperialeRosso Dry
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 Rosso Dry from the Winery Imperiale
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Dry of Winery Imperiale in the region of Veneto is a powerful.
Food and wine pairings with Rosso Dry
Pairings that work perfectly with Rosso Dry
Original food and wine pairings with Rosso Dry
The Rosso Dry of Winery Imperiale matches generally quite well with dishes of beef, pasta or lamb such as recipes of chickpeas spanish style, pasta carbonara or lamb mice confit in port wine.
Details and technical informations about Winery Imperiale's Rosso Dry.
Discover the grape variety: Clinton
A natural hybrid, most likely resulting from an interspecific cross between Vitis Riparia and Vitis Labrusca, first planted by Hugh White in College Hill, USA. In France, it is one of the six hybrids prohibited since 1935 (included in European regulations): Clinton, herbemont, isabelle, jacquez, noah and othello. It should be noted that it was used for a very long time as a rootstock, today it can still be found in arbors and trellises raised in private homes, our photographs were taken in the Cevennes.
Last vintages of this wine
The best vintages of Rosso Dry from Winery Imperiale are 0
Informations about the Winery Imperiale
The Winery Imperiale is one of of the world's greatest estates. It offers 6 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
