Winery Corva GiallaRossetto
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rossetto from the Winery Corva Gialla
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rossetto of Winery Corva Gialla in the region of Lazio is a with a nice freshness.
Food and wine pairings with Rossetto
Pairings that work perfectly with Rossetto
Original food and wine pairings with Rossetto
The Rossetto of Winery Corva Gialla matches generally quite well with dishes of beef, pasta or veal such as recipes of cornish pasties, pasta with pistou or deer stew.
Details and technical informations about Winery Corva Gialla's Rossetto.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Rossetto from Winery Corva Gialla are 2017
Informations about the Winery Corva Gialla
The Winery Corva Gialla is one of of the world's greatest estates. It offers 6 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
