Winery Castello di RazzanoSerra del Bosco Monferrato Rosso
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 Serra del Bosco Monferrato Rosso from the Winery Castello di Razzano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Serra del Bosco Monferrato Rosso of Winery Castello di Razzano in the region of Piedmont is a powerful.
Food and wine pairings with Serra del Bosco Monferrato Rosso
Pairings that work perfectly with Serra del Bosco Monferrato Rosso
Original food and wine pairings with Serra del Bosco Monferrato Rosso
The Serra del Bosco Monferrato Rosso of Winery Castello di Razzano matches generally quite well with dishes of beef, pasta or lamb such as recipes of navarin of lamb, tunisian pasta or meatballs catalan style.
Details and technical informations about Winery Castello di Razzano's Serra del Bosco Monferrato Rosso.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Serra del Bosco Monferrato Rosso from Winery Castello di Razzano are 0
Informations about the Winery Castello di Razzano
The Winery Castello di Razzano is one of of the world's great estates. It offers 31 wines for sale in the of Monferrato to come and discover on site or to buy online.
The wine region of Monferrato
Historic cradle of Barbera (native here): indulgent reds with notes of ripe cherry, plum and raspberry, signature fresh acidity and supple tannins. Also identity grapes: pale, tannic, peppery Grignolino red, aromatic Ruchè (rose, spices, DOCG at Castagnole), Freisa and sweet muscat Brachetto. Whites: ample Cortese (base of neighbouring Gavi), aromatic Malvasia. Fruity Dolcetto.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
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.
