Winery LagalaMaddalena Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Maddalena Rosso from the Winery Lagala
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Maddalena Rosso of Winery Lagala in the region of Basilicata is a powerful.
Food and wine pairings with Maddalena Rosso
Pairings that work perfectly with Maddalena Rosso
Original food and wine pairings with Maddalena Rosso
The Maddalena Rosso of Winery Lagala matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef goulash, lasagna with courgettes and fresh goat cheese or mouse of lamb with honey and thyme.
Details and technical informations about Winery Lagala's Maddalena Rosso.
Discover the grape variety: Aglianico
A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.
Last vintages of this wine
The best vintages of Maddalena Rosso from Winery Lagala are 2015, 2013, 0
Informations about the Winery Lagala
The Winery Lagala is one of of the world's greatest estates. It offers 7 wines for sale in the of Basilicata to come and discover on site or to buy online.
The wine region of Basilicata
Basilicata, in Southern Italy, is a region whose name rarely appears in wine circles. It is best known for its red wines made from the Aglianico grape, and in particular for the Aglianico del Vulture appellation. It has only four DOCs, which collectively cover only two of every 100 bottles produced here. The remaining 98% is sold under IGT or, more likely, Vino da Tavola.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
