Winery GinaLambrusco Rosso Amabile
Sparkling wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Lambrusco Rosso Amabile
Pairings that work perfectly with Lambrusco Rosso Amabile
Original food and wine pairings with Lambrusco Rosso Amabile
The Lambrusco Rosso Amabile of Winery Gina matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of endive frichti, tuna, pepper and tomato quiche or burgers with duck confit.
Details and technical informations about Winery Gina's Lambrusco Rosso Amabile.
Discover the grape variety: Egiodola
Egiodola noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The Egiodola noir can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Lambrusco Rosso Amabile from Winery Gina are 2008, 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 Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Abruzzo is an Italian wine region located on the eastern (Adriatic) coast. Its immediate neighbors in CentralItaly are Marche to the North, Lazio to the west and southwest and Molise to the southeast. Abruzzo has one DOCG - Montepulciano d'Abruzzo Colline Teramane - and three DOC wine appellations. The reds and Cerasuolo d'Abruzzo and Montepulciano d'Abruzzo, as well as the white wine appellation Trebbiano d'Abruzzo are the most notable, followed by the lesser-known Controguerra.
The word of the wine: Polyphenols
Substance contained essentially in the skin of the grape. The main ones are anthocyanins, which give red wines their colour and tannins.
