Winery Della StaffaRossissimo
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 Rossissimo from the Winery Della Staffa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rossissimo of Winery Della Staffa in the region of Trentino-Alto-Adige is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Rossissimo
Pairings that work perfectly with Rossissimo
Original food and wine pairings with Rossissimo
The Rossissimo of Winery Della Staffa matches generally quite well with dishes of beef, pasta or lamb such as recipes of sauté of lamb with curry, pasta carbonara almost like the real thing or lamb parmentine with eggplant and spices.
Details and technical informations about Winery Della Staffa's Rossissimo.
Discover the grape variety: Acadie
Complex interspecific cross between 13 053 Seibel (7042 Seibel x 5409 Seibel) or cascade and 14 287 Seyve-Villard (6746 Seibel x Couderc 299-35) obtained in 1953 by Bradt Ollie A. at the Ontario Horticultural Research Institute (Canada). It can also be found in the United States and is almost unknown in France. From this same cross was born the veeblanc.
Last vintages of this wine
The best vintages of Rossissimo from Winery Della Staffa are 2015, 0
Informations about the Winery Della Staffa
The Winery Della Staffa is one of of the world's great estates. It offers 38 wines for sale in the of Trentino-Alto-Adige to come and discover on site or to buy online.
The wine region of Trentino-Alto-Adige
Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.
The word of the wine: Roast
Specific character given by noble rot to sweet wines, which results in a candied taste and aroma.
