Winery Fontanarosa ViniIl Molosso
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Il Molosso from the Winery Fontanarosa Vini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Molosso of Winery Fontanarosa Vini in the region of Basilicata is a powerful.
Food and wine pairings with Il Molosso
Pairings that work perfectly with Il Molosso
Original food and wine pairings with Il Molosso
The Il Molosso of Winery Fontanarosa Vini matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef colombo bourguignon style, pasta gratin or leg of lamb cooked in yoghurt / tave kosi (albania).
Details and technical informations about Winery Fontanarosa Vini's Il Molosso.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Il Molosso from Winery Fontanarosa Vini are 0
Informations about the Winery Fontanarosa Vini
The Winery Fontanarosa Vini is one of of the world's greatest estates. It offers 7 wines for sale in the of Basilicata to come and discover on site or to buy online.
The wine region of Basilicata
Basilicata, in Southern Italy, is a region whose name rarely appears in wine circles. It is best known for its red wines made from the Aglianico grape, and in particular for the Aglianico del Vulture appellation. It has only four DOCs, which collectively cover only two of every 100 bottles produced here. The remaining 98% is sold under IGT or, more likely, Vino da Tavola.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
