Winery CiprianiArrigo Rosso
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Arrigo Rosso from the Winery Cipriani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Arrigo Rosso of Winery Cipriani in the region of Veneto is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Arrigo Rosso
Pairings that work perfectly with Arrigo Rosso
Original food and wine pairings with Arrigo Rosso
The Arrigo Rosso of Winery Cipriani matches generally quite well with dishes of beef, lamb or pasta such as recipes of sautéed pork with pineapple, rolled lamb shoulder with herbs or tagliatelle with spinach cream.
Details and technical informations about Winery Cipriani's Arrigo Rosso.
Discover the grape variety: Marzemino
A very old variety grown in northern Italy and recently in Sardinia. It can also be found in Greece, New Zealand, etc. In France it is practically unknown. It is most certainly related to Teroldego and Refosco dal Pedunculo Rosso and is said to be the brother of Lagrein, all three Italian varieties. It is also related to completer.
Informations about the Winery Cipriani
The Winery Cipriani is one of of the world's greatest estates. It offers 19 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
