Winery GradizzoloGargiolo di Alionza
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Gargiolo di Alionza from the Winery Gradizzolo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gargiolo di Alionza of Winery Gradizzolo in the region of Emilia-Romagna is a .
Food and wine pairings with Gargiolo di Alionza
Pairings that work perfectly with Gargiolo di Alionza
Original food and wine pairings with Gargiolo di Alionza
The Gargiolo di Alionza of Winery Gradizzolo matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with vegetables and madeira sauce, vegetarian lasagna or slow-cooked veal roast.
Details and technical informations about Winery Gradizzolo's Gargiolo di Alionza.
Discover the grape variety: Merlot
Merlot is a red grape variety with small black berries that appeared at the end of the 18th century. It is produced in most of the Bordeaux terroirs, where it represents 58% of the planted area, and its best terroir is located in Pomerol and Saint-Emilion on cool, clay-limestone soils. At the mythical Château Pétrus, the wine is made with 95% Merlot, with a dark, dense colour, aromas of red and black fruits and a superb range of flavours, the Merlot transforms during its ageing to give way to notes of prunes, undergrowth and spices. On the palate, it is supple with distinguished tannins. It is often blended with Cabernet Sauvignon. Merlot is no longer exclusive to Bordeaux, it is nowadays vinified all over the world.
Last vintages of this wine
The best vintages of Gargiolo di Alionza from Winery Gradizzolo are 0
Informations about the Winery Gradizzolo
The Winery Gradizzolo is one of of the world's greatest estates. It offers 15 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Over-ripeness
Characteristic of grapes harvested late, rich in sugar, which give wines often mellow and marked by candied aromas.
