Winery La RasennaRoma Rosso
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Roma Rosso from the Winery La Rasenna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Roma Rosso of Winery La Rasenna in the region of Lazio is a with a nice freshness.
Food and wine pairings with Roma Rosso
Pairings that work perfectly with Roma Rosso
Original food and wine pairings with Roma Rosso
The Roma Rosso of Winery La Rasenna matches generally quite well with dishes of beef, pasta or veal such as recipes of kig ar farz breton, fried rice noodles with chicken or potjevleesch (meat in a pot).
Details and technical informations about Winery La Rasenna's Roma Rosso.
Discover the grape variety: Villard noir
An interspecific cross between Chancellor - 7053 Seibel - and 6905 Seibel or Subéreux, obtained by the Seyve-Villard company, formerly located in Saint Vallier in the Drôme. As with the white Villard - 12375 Seyve-Villard - these were the two most widely planted direct-producer hybrids. Today, Villard noir is on the verge of extinction, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Roma Rosso from Winery La Rasenna are 2015, 0, 2008
Informations about the Winery La Rasenna
The Winery La Rasenna is one of of the world's greatest estates. It offers 20 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
