Winery EvaristianoAristo
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Aristo from the Winery Evaristiano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aristo of Winery Evaristiano in the region of Sardinia is a powerful.
Food and wine pairings with Aristo
Pairings that work perfectly with Aristo
Original food and wine pairings with Aristo
The Aristo of Winery Evaristiano matches generally quite well with dishes of beef, pasta or lamb such as recipes of pork shoulder with mustard, pasta with cherry tomatoes or moroccan tagine with lamb and cardoons.
Details and technical informations about Winery Evaristiano's Aristo.
Discover the grape variety: Moristel
Supple, fruity reds best drunk young, with a sustained ruby robe, silky tannins and an airy palate with fresh acidity, showing signature aromas of fresh red fruits (cherry, raspberry), soft spices and floral notes. Accessible profile. Often blended with Tempranillo and Garnacha, adding freshness to the reds of Somontano in northern Aragon. Spanish black grape grown in Aragon, mainly in the Somontano DO.
Informations about the Winery Evaristiano
The Winery Evaristiano is one of of the world's greatest estates. It offers 5 wines for sale in the of Sardinia to come and discover on site or to buy online.
The wine region of Sardinia
Italian Mediterranean wine island with 250+ varieties, strong native identity. Signature Cannonau (Grenache) in red: warm and deep with signature ripe cherry, garrigue, myrtle, spice and a balsamic touch, round tannins and a sun-drenched palate. Vermentino di Gallura DOCG star white (80% of Italian Vermentino): fresh and saline (citrus, pear, almond, sea iodine). Also dense Carignan, supple Monica, lively Nuragus, rare oxidative Vernaccia di Oristano.
The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
