Winery Dal Maso - 191 Rosso

Winery Dal Maso191 Rosso

The 191 Rosso of Winery Dal Maso is a red wine from the region of Vénétie.
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 191 Rosso from the Winery Dal Maso

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the 191 Rosso of Winery Dal Maso in the region of Vénétie is a powerful.

Details and technical informations about Winery Dal Maso's 191 Rosso.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Khendorni

Most certainly of Armenian origin. It should be noted, however, that in Azerbaijan a grape variety called Khindogny is cultivated, with a synonym, Khendorni, which resembles it like two drops of water. In France, Khendorni is virtually unknown.

Informations about the Winery Dal Maso

The winery offers 28 different wines.
Its wines get an average rating of 3.7.
It is in the top 20 of the best estates in the region
It is located in Vénétie

The Winery Dal Maso is one of of the world's great estates. It offers 27 wines for sale in the of Vénétie to come and discover on site or to buy online.

Top wine Vénétie
In the top 150000 of of Italy wines
In the top 20000 of of Vénétie wines
In the top 350000 of red wines
In the top 650000 wines of the world

The wine region of Vénétie

Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.

News related to this wine

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The word of the wine: Rosé de saignée

A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.

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