Winery FavaroRos
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Ros from the Winery Favaro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ros of Winery Favaro in the region of Vino da Tavola is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Ros
Pairings that work perfectly with Ros
Original food and wine pairings with Ros
The Ros of Winery Favaro matches generally quite well with dishes of beef, pasta or lamb such as recipes of scottish haggis, quiche with mixed vegetables or lamb meatballs with mint.
Details and technical informations about Winery Favaro's Ros.
Discover the grape variety: Nebbiolo
A very old grape variety grown in the Italian Piedmont. It has a great resemblance with the Freisa, which also comes from the same Italian region. Among the various massal selections made in Italy, we find lampia, michet and rosé. It can be found in Italy, Austria, Bulgaria, Cyprus, Greece, Mexico, the United States (California), Australia, etc. In France, it is practically unknown, perhaps because it is a delicate and demanding grape variety with, among other things, a fairly long phenological cycle.
Last vintages of this wine
The best vintages of Ros from Winery Favaro are 2017, 2016, 0
Informations about the Winery Favaro
The Winery Favaro is one of of the world's greatest estates. It offers 9 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
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.
