Winery IndigenoRosso
Red wine
This wine generally goes well with pork, vegetarian or beef.
The Rosso of the Winery Indigeno is in the top 10 of wines of Vino da Tavola.
Wine flavors and olphactive analysis
On the nose the Rosso of Winery Indigeno in the region of Vino da Tavola often reveals types of flavors of cherry, apples or earthy and sometimes also flavors of red fruit, cranberry or mushroom.
Food and wine pairings with Rosso
Pairings that work perfectly with Rosso
Original food and wine pairings with Rosso
The Rosso of Winery Indigeno matches generally quite well with dishes of beef, lamb or veal such as recipes of chickpeas spanish style, leg of lamb with garlic and rosemary or veal tagine with artichokes and lemons.
Details and technical informations about Winery Indigeno's Rosso.
Discover the grape variety: Emerald seedless
Cross between the emperor and the Pirovano 75 or sultana moscata obtained in the United States by Professor Harold P. Olmo of the University of Davis (California). It can be found in Australia, Spain, Portugal, United States, ... almost unknown in France. It should not be confused with the emerald riesling also obtained by Harold P. Olmo and the black emerald seedless which as its name indicates is black.
Last vintages of this wine
The best vintages of Rosso from Winery Indigeno are 2017, 2016
Informations about the Winery Indigeno
The Winery Indigeno is one of of the world's greatest estates. It offers 19 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
