Winery GaggioliBagazzino 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 Bagazzino Rosso from the Winery Gaggioli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bagazzino Rosso of Winery Gaggioli in the region of Émilie-Romagne is a .
Food and wine pairings with Bagazzino Rosso
Pairings that work perfectly with Bagazzino Rosso
Original food and wine pairings with Bagazzino Rosso
The Bagazzino Rosso of Winery Gaggioli matches generally quite well with dishes of beef, pasta or veal such as recipes of pasta al forno (baked pasta), lasagne or alsatian wine pie.
Details and technical informations about Winery Gaggioli's Bagazzino Rosso.
Discover the grape variety: Gold
Intraspecific crossing between A 3-94 (Hamburg Muscat x Sultana) and California K 3-78 (Hamburg Muscat x Queen of the Vines) obtained in the United States (California) in 1958 by Harold Paul Olmo (1909/2006). It can also be found in Greece, Cyprus, etc.
Informations about the Winery Gaggioli
The Winery Gaggioli is one of of the world's great estates. It offers 25 wines for sale in the of Émilie-Romagne to come and discover on site or to buy online.
The wine region of Émilie-Romagne
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
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The word of the wine: Bitter (flavor)
A flavour generally provided in wines by polyphenols and accompanied by a sensation of pungency. In small quantities, bitterness makes you salivate, gives relief to the wine and reinforces its sapidity.
