Winery Cantina RasoreFortinia Garbatello Rosso Semi Sweet
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 Fortinia Garbatello Rosso Semi Sweet from the Winery Cantina Rasore
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fortinia Garbatello Rosso Semi Sweet of Winery Cantina Rasore in the region of Piémont is a powerful.
Food and wine pairings with Fortinia Garbatello Rosso Semi Sweet
Pairings that work perfectly with Fortinia Garbatello Rosso Semi Sweet
Original food and wine pairings with Fortinia Garbatello Rosso Semi Sweet
The Fortinia Garbatello Rosso Semi Sweet of Winery Cantina Rasore matches generally quite well with dishes of beef, pasta or lamb such as recipes of chinese fondue, pasta with lemon and comté cheese or tanjia (lamb shoulder confit).
Details and technical informations about Winery Cantina Rasore's Fortinia Garbatello Rosso Semi Sweet.
Discover the grape variety: Sousão
Most certainly Portuguese. It can also be found in Spain and South Africa. It would be related to the loureiro and the caino blanco.
Informations about the Winery Cantina Rasore
The Winery Cantina Rasore is one of of the world's great estates. It offers 46 wines for sale in the of Piémont to come and discover on site or to buy online.
The wine region of Piémont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
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The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
