Winery Castello di Santa VittoriaRosa Vittoria
Pink wine
This wine generally goes well with beef, veal or lamb.
Wine flavors and olphactive analysis
On the nose the Rosa Vittoria of Winery Castello di Santa Vittoria in the region of Vino da Tavola often reveals types of flavors of non oak, earth or tree fruit and sometimes also flavors of spices, red fruit.
Food and wine pairings with Rosa Vittoria
Pairings that work perfectly with Rosa Vittoria
Original food and wine pairings with Rosa Vittoria
The Rosa Vittoria of Winery Castello di Santa Vittoria matches generally quite well with dishes of beef, lamb or veal such as recipes of cicadas at the chib, lamb mice confit and melting carrots or chicken in sauce.
Details and technical informations about Winery Castello di Santa Vittoria's Rosa Vittoria.
Discover the grape variety: Nebbiolo
A very old grape variety grown in the Italian Piedmont. It has a great resemblance with the Freisa, which also comes from the same Italian region. Among the various massal selections made in Italy, we find lampia, michet and rosé. It can be found in Italy, Austria, Bulgaria, Cyprus, Greece, Mexico, the United States (California), Australia, etc. In France, it is practically unknown, perhaps because it is a delicate and demanding grape variety with, among other things, a fairly long phenological cycle.
Last vintages of this wine
The best vintages of Rosa Vittoria from Winery Castello di Santa Vittoria are 2017, 2015, 2013, 2012 and 2016.
Informations about the Winery Castello di Santa Vittoria
The Winery Castello di Santa Vittoria is one of of the world's greatest estates. It offers 30 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
