Winery Zero8Rosso
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, lamb or pasta.
Taste structure of the Rosso from the Winery Zero8
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso of Winery Zero8 in the region of Lazio is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Rosso of Winery Zero8 in the region of Lazio often reveals types of flavors of earth, oak or red fruit.
Food and wine pairings with Rosso
Pairings that work perfectly with Rosso
Original food and wine pairings with Rosso
The Rosso of Winery Zero8 matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef stew express, mascarpone/gorgonzola macaroni gratin or pumpkin parmentier hash.
Details and technical informations about Winery Zero8's Rosso.
Discover the grape variety: Alicante Bouschet
It is a crossbreed made in 1855 by Louis and Henri Bouschet from an intraspecific crossing between Grenache noir and Petit Bouschet. The Alicante Henri Bouschet is less and less multiplied, registered however in the Official Catalogue of the varieties of vine of wine grapes list A.
Last vintages of this wine
The best vintages of Rosso from Winery Zero8 are 2015, 0
Informations about the Winery Zero8
The Winery Zero8 is one of of the world's greatest estates. It offers 4 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
