Winery BaracchiO'Lillo! Rosso
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Sangiovese and the Merlot.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
The O'Lillo! Rosso of the Winery Baracchi is in the top 20 of wines of Tuscany.
Taste structure of the O'Lillo! Rosso from the Winery Baracchi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the O'Lillo! Rosso of Winery Baracchi in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the O'Lillo! Rosso of Winery Baracchi in the region of Tuscany often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with O'Lillo! Rosso
Pairings that work perfectly with O'Lillo! Rosso
Original food and wine pairings with O'Lillo! Rosso
The O'Lillo! Rosso of Winery Baracchi matches generally quite well with dishes of beef, lamb or veal such as recipes of roasted fillet of beef with parsley, lamb delight with tomato and cinnamon or normandy style escalope.
Details and technical informations about Winery Baracchi's O'Lillo! Rosso.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of O'Lillo! Rosso from Winery Baracchi are 2016, 2018, 2013, 2012 and 2011.
Informations about the Winery Baracchi
The Winery Baracchi is one of of the world's greatest estates. It offers 16 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
