Winery La CasazzaMimmo Rosso
Red wine
This wine is a blend of 3 varietals which are the Ciliegiolo, the Sangiovese and the Merlot.
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 Mimmo Rosso from the Winery La Casazza
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mimmo Rosso of Winery La Casazza in the region of Lombardia is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Mimmo Rosso
Pairings that work perfectly with Mimmo Rosso
Original food and wine pairings with Mimmo Rosso
The Mimmo Rosso of Winery La Casazza matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef fillet in a crust, succulent and easy to make beef lasagna or shoulder of lamb on a bed of potatoes.
Details and technical informations about Winery La Casazza's Mimmo Rosso.
Discover the grape variety: Ciliegiolo
Supple and moreish reds with a deep ruby colour, melted tannins and a round palate, on intense aromas of ripe red cherry (hence its name, ciliegio = cherry tree), raspberry, plum, violet and sweet spices. Fresh acidity, best drunk young or for short ageing. Vinified as a single variety in Maremma Toscana DOC, Lazio and Umbria, and blended with Sangiovese (of which it may be the genetic parent). Native Tuscan Italian variety.
Last vintages of this wine
The best vintages of Mimmo Rosso from Winery La Casazza are 2015, 0, 2016
Informations about the Winery La Casazza
The Winery La Casazza is one of of the world's greatest estates. It offers 10 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
