Winery E. Copello - Rose Semi Seco

Winery E. CopelloRose Semi Seco

The Rose Semi Seco of Winery E. Copello is a wine from the region of Ica.
This wine generally goes well with
The Rose Semi Seco of the Winery E. Copello is in the top 0 of wines of Ica.

Details and technical informations about Winery E. Copello's Rose Semi Seco.

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

Discover the grape variety: Raboso Veronese

Coloured, structured reds with a deep purple robe, firm tannins and a dense palate with high acidity. Signature aromas of red fruits (cherry, sour cherry), black fruits (blackberry), spices and herbaceous Venetian notes. Sharp profile, drink young or age. Traditional component of DOC red blends in Veneto, present in the provinces of Verona and Treviso. Native Italian black grape of Veneto, unrelated to Raboso Piave despite the shared name.

Informations about the Winery E. Copello

The winery offers 9 different wines.
Its wines get an average rating of 3.1.
It is in the top 10 of the best estates in the region
It is located in Ica
Find the Winery E. Copello on Facebook

The Winery E. Copello is one of of the world's greatest estates. It offers 7 wines for sale in the of Ica to come and discover on site or to buy online.

Top wine Ica
In the top 250 of of Peru wines
In the top 250 of of Ica wines
In the top 80000 of wines
In the top 1500000 wines of the world

The wine region of Ica

Peruvian region ~300 km south of Lima on the Pacific coast, heart of Pisco. Dry desert climate, draining sandy soils, Andean irrigation. Signature Pisco as national eau-de-vie (no wood ageing) with fresh grape, white flowers, citrus, tropical fruits and muscat notes. Aromatic pisquera varieties (Italia, Moscatel, Albilla, Torontel) and non-aromatic (Quebranta, Negra Criolla, Mollar).

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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