Winery Cantine Sgarzi LuigiSole d'italia 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 Sole d'italia Rosso from the Winery Cantine Sgarzi Luigi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sole d'italia Rosso of Winery Cantine Sgarzi Luigi in the region of Puglia is a powerful.
Food and wine pairings with Sole d'italia Rosso
Pairings that work perfectly with Sole d'italia Rosso
Original food and wine pairings with Sole d'italia Rosso
The Sole d'italia Rosso of Winery Cantine Sgarzi Luigi matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef marengo "my mom" style, bean soup and spaghetti (traditional andalusian dish) or lamb delight with tomato and cinnamon.
Details and technical informations about Winery Cantine Sgarzi Luigi's Sole d'italia Rosso.
Discover the grape variety: Gold
Intraspecific crossing between A 3-94 (Hamburg Muscat x Sultana) and California K 3-78 (Hamburg Muscat x Queen of the Vines) obtained in the United States (California) in 1958 by Harold Paul Olmo (1909/2006). It can also be found in Greece, Cyprus, etc.
Informations about the Winery Cantine Sgarzi Luigi
The Winery Cantine Sgarzi Luigi is one of of the world's great estates. It offers 116 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
