Winery GillardiGrane Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Grane Rosso from the Winery Gillardi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grane Rosso of Winery Gillardi in the region of Vino da Tavola is a powerful.
Food and wine pairings with Grane Rosso
Pairings that work perfectly with Grane Rosso
Original food and wine pairings with Grane Rosso
The Grane Rosso of Winery Gillardi matches generally quite well with dishes of beef, pasta or lamb such as recipes of pot-au-feu, spaghetti with salmon or rack of lamb in a crust of herbs and seeds with thyme juice and....
Details and technical informations about Winery Gillardi's Grane Rosso.
Discover the grape variety: Crimson seedless
Cross between Emperor and C 133-199 obtained in the United States (California) by David Wilder Ramming and Ronald Tarailo and where it is cultivated since 1989. In California, it is today one of the most present varieties of table. It is also found in South America, South Africa, Spain, etc. - Synonymy: USDA selection C 102-26 (for all the synonyms of the varieties, click here!).
Last vintages of this wine
The best vintages of Grane Rosso from Winery Gillardi are 0, 2011
Informations about the Winery Gillardi
The Winery Gillardi is one of of the world's greatest estates. It offers 16 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
