Winery Fondo del SoleSasso Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sasso Rosso from the Winery Fondo del Sole
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sasso Rosso of Winery Fondo del Sole in the region of Tuscany is a .
Food and wine pairings with Sasso Rosso
Pairings that work perfectly with Sasso Rosso
Original food and wine pairings with Sasso Rosso
The Sasso Rosso of Winery Fondo del Sole matches generally quite well with dishes of beef, lamb or veal such as recipes of fillet of beef in a foie gras and truffle crust, lamb crumble with oregano and feta cheese or alsatian fondue.
Details and technical informations about Winery Fondo del Sole's Sasso Rosso.
Discover the grape variety: Trajadura
Structured, aromatic dry whites with a pale golden robe, an ample palate and moderate acidity, with signature aromas of citrus (lemon), white-fleshed fruits (pear, apple), white flowers and mineral notes. Brings body and structure to blends. A traditional component of Vinho Verde DOC (Portugal) and Rías Baixas DO (Galicia), blended with Alvarinho/Albariño and Loureiro. Autochthonous Portuguese and Galician variety, identical to Treixadura.
Last vintages of this wine
The best vintages of Sasso Rosso from Winery Fondo del Sole are 0
Informations about the Winery Fondo del Sole
The Winery Fondo del Sole is one of of the world's greatest estates. It offers 17 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
