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 quick beef bourguignon, makroud or roast veal with mustard cream.
Details and technical informations about Winery Gina's Casa Rossa.
Discover the grape variety: White muscat
Aromatic, refined whites with a fragrant palate and preserved acidity, showing intense, signature muscat aromas of rose, orange blossom, citrus, exotic fruits (lychee, mango), fresh grape and honey. Made as crisp dry, sparkling (Asti DOCG) and great naturally sweet wines (Beaumes-de-Venise AOC, Muscat de Rivesaltes AOC, Frontignan AOC, Lunel AOC, Samos PDO). Ancient Mediterranean variety, one of the oldest cultivated worldwide, ancestor of many muscats.
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
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
