Winery Cantine CifarelliRosso di San Vito
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 Rosso di San Vito from the Winery Cantine Cifarelli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso di San Vito of Winery Cantine Cifarelli in the region of Basilicata is a powerful.
Food and wine pairings with Rosso di San Vito
Pairings that work perfectly with Rosso di San Vito
Original food and wine pairings with Rosso di San Vito
The Rosso di San Vito of Winery Cantine Cifarelli matches generally quite well with dishes of beef, pasta or lamb such as recipes of adapted vietnamese fondue, pasta with tuna and tomato or moroccan lamb shoulder.
Details and technical informations about Winery Cantine Cifarelli's Rosso di San Vito.
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 Rosso di San Vito from Winery Cantine Cifarelli are 2013, 0, 2016, 2011
Informations about the Winery Cantine Cifarelli
The Winery Cantine Cifarelli is one of of the world's greatest estates. It offers 6 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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
