Winery EpicuroRoma Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Roma Rosso from the Winery Epicuro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Roma Rosso of Winery Epicuro in the region of Lazio is a powerful.
Wine flavors and olphactive analysis
On the nose the Roma Rosso of Winery Epicuro in the region of Lazio often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Roma Rosso
Pairings that work perfectly with Roma Rosso
Original food and wine pairings with Roma Rosso
The Roma Rosso of Winery Epicuro matches generally quite well with dishes of beef, pasta or veal such as recipes of oxtail with seed sauce, rigatoni with courgettes and tomatoes or bacon and mushroom tagliatelle.
Details and technical informations about Winery Epicuro's Roma Rosso.
Discover the grape variety: Hegel
German, intraspecific cross obtained in 1955 between helfensteiner and heroldreber by August Karl Herold (1902-1973) at the Weinsberg Research Institute. With these same parents he also obtained the dornfelder. One can meet the Hegel in Switzerland, Belgium, Germany, ... completely unknown in France.
Last vintages of this wine
The best vintages of Roma Rosso from Winery Epicuro are 2018, 2017, 2016, 0
Informations about the Winery Epicuro
The Winery Epicuro is one of of the world's great estates. It offers 47 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
