Winery VignetiRosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Rosso from the Winery Vigneti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso of Winery Vigneti in the region of Veneto is a .
Food and wine pairings with Rosso
Pairings that work perfectly with Rosso
Original food and wine pairings with Rosso
The Rosso of Winery Vigneti matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef fillet in a crust, chinese soy and chicken noodles (wok style) or sweet and sour braised leg of lamb.
Details and technical informations about Winery Vigneti's Rosso.
Discover the grape variety: Carricante
It is most certainly of Italian origin, more precisely from Sicily where it is very present, especially on the slopes of the eastern and southern slopes of Mount Etna. It is thought to be the result of a natural cross between montonico pinto and scacco. It has often been confused with the catarratto even today. Carricante is identified today by two known biotypes, A and B, ... a variety almost unknown in France, but registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Rosso from Winery Vigneti are 0, 2014, 2019
Informations about the Winery Vigneti
The Winery Vigneti is one of of the world's greatest estates. It offers 19 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
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.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
