Winery GinaCasa Rossa
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Casa Rossa from the Winery Gina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Casa Rossa of Winery Gina in the region of Piedmont is a with a nice freshness.
Food and wine pairings with Casa Rossa
Pairings that work perfectly with Casa Rossa
Original food and wine pairings with Casa Rossa
The Casa Rossa of Winery Gina matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with dark beer, zucchini and goat cheese lasagna or axoa from espelette ( 22nd meeting ).
Details and technical informations about Winery Gina's Casa Rossa.
Discover the grape variety: Savatiano
This is one of the most widely cultivated grape varieties in Greece, particularly in the regions of Attica, Euboea and Boeotia, and is virtually unknown in France. It is believed to be a cross between roditis and karystino, two varieties also of Greek origin.
Last vintages of this wine
The best vintages of Casa Rossa from Winery Gina are 0
Informations about the Winery Gina
The Winery Gina is one of of the world's greatest estates. It offers 17 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
