Winery Feresin DavideSotsere Rosso
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Sotsere Rosso from the Winery Feresin Davide
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sotsere Rosso of Winery Feresin Davide in the region of Friuli-Venezia Giulia is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Sotsere Rosso
Pairings that work perfectly with Sotsere Rosso
Original food and wine pairings with Sotsere Rosso
The Sotsere Rosso of Winery Feresin Davide matches generally quite well with dishes of beef, pasta or lamb such as recipes of american fillet (belgian-style beef tartar), pasta with walnuts and treviso red salad or lamb parmentine with eggplant and spices.
Details and technical informations about Winery Feresin Davide's Sotsere Rosso.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Sotsere Rosso from Winery Feresin Davide are 0
Informations about the Winery Feresin Davide
The Winery Feresin Davide is one of of the world's greatest estates. It offers 10 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Italian benchmark of great whites of elegance and minerality. Emblematic Friulano with notes of fresh almond, pear and white flowers, taut Ribolla Gialla, precise Pinot Grigio, lively Sauvignon and balanced Chardonnay. Rare sweet Picolit (DOCG), saline Malvasia Istriana. Rising reds: fruity spicy Refosco, more tannic Pignolo and Schioppettino.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
