Winery La Torre del NanoRosè 21
Pink wine
This wine generally goes well with pork, vegetarian or veal.
The Rosè 21 of the Winery La Torre del Nano is in the top 20 of wines of Offida.
Food and wine pairings with Rosè 21
Pairings that work perfectly with Rosè 21
Original food and wine pairings with Rosè 21
The Rosè 21 of Winery La Torre del Nano matches generally quite well with dishes of lamb, veal or pork such as recipes of semolina-merguez salad, mouse of lamb with thyme or north welsch.
Details and technical informations about Winery La Torre del Nano's Rosè 21.
Discover the grape variety: Datal
Intraspecific crossing obtained in 1956 between the Beirut date palm and the Alexandria muscatel. This variety is not widely cultivated in France, although it is registered in the Official Catalogue of table grape varieties, list A1. It can be found in South Africa, Portugal, etc.
Informations about the Winery La Torre del Nano
The Winery La Torre del Nano is one of of the world's greatest estates. It offers 5 wines for sale in the of Offida to come and discover on site or to buy online.
The wine region of Offida
The wine region of Offida is located in the region of Marches of Italy. Wineries and vineyards like the Domaine Velenosi or the Domaine Simone Capecci produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Offida are Pecorino, Cabernet-Sauvignon and Sangiovese, they are then used in wines in blends or as a single variety. On the nose of Offida often reveals types of flavors of cream, lemon or red fruit and sometimes also flavors of black fruit, oaky or tropical.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
