Winery GenovasRosso Molise
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rosso Molise from the Winery Genovas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Molise of Winery Genovas in the region of Molise is a .
Food and wine pairings with Rosso Molise
Pairings that work perfectly with Rosso Molise
Original food and wine pairings with Rosso Molise
The Rosso Molise of Winery Genovas matches generally quite well with dishes of beef, pasta or veal such as recipes of roast monkfish with bacon, meat lasagna or veal escalope with lemon sauce.
Details and technical informations about Winery Genovas's Rosso Molise.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Rosso Molise from Winery Genovas are 2010
Informations about the Winery Genovas
The Winery Genovas is one of of the world's greatest estates. It offers 4 wines for sale in the of Molise to come and discover on site or to buy online.
The wine region of Molise
Second smallest region of Italy between Abruzzo and Apulia on the Adriatic. Signature Tintilia as red king (native saved in the 1990s): dense and deep with notes of black mulberry, candied cherry, plum, garrigue, leather and spices, firm tannins and fleshy palate — the rediscovered pride of Molise. Supple Montepulciano (cherry, plum, liquorice), firm and structured Aglianico. Lively Trebbiano whites (citrus, flowers).
The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
