Winery LammidiaRosato
Pink wine
This wine generally goes well with pork, vegetarian or veal.
Wine flavors and olphactive analysis
On the nose the Rosato of Winery Lammidia in the region of Abruzzo often reveals types of flavors of earth, red fruit.
Food and wine pairings with Rosato
Pairings that work perfectly with Rosato
Original food and wine pairings with Rosato
The Rosato of Winery Lammidia matches generally quite well with dishes of lamb, veal or pork such as recipes of giouvetsi (greek dish), home-made coq au vin or gloom and doom.
Details and technical informations about Winery Lammidia's Rosato.
Discover the grape variety: Sulima
Interspecific cross obtained in 1966 between the verdelet or 9110 Seibel and the sultana, registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Rosato from Winery Lammidia are 2018, 0, 2017, 2016
Informations about the Winery Lammidia
The Winery Lammidia is one of of the world's great estates. It offers 34 wines for sale in the of Montepulciano d'Abruzzo to come and discover on site or to buy online.
The wine region of Montepulciano d'Abruzzo
The wine region of Montepulciano d'Abruzzo is located in the region of Abruzzes of Italy. We currently count 1280 estates and châteaux in the of Montepulciano d'Abruzzo, producing 2020 different wines in conventional, organic and biodynamic agriculture. The wines of Montepulciano d'Abruzzo go well with generally quite well with dishes .
The wine region of Abruzzo
Abruzzo is an Italian wine region located on the eastern (Adriatic) coast. Its immediate neighbors in CentralItaly are Marche to the North, Lazio to the west and southwest and Molise to the southeast. Abruzzo has one DOCG - Montepulciano d'Abruzzo Colline Teramane - and three DOC wine appellations. The reds and Cerasuolo d'Abruzzo and Montepulciano d'Abruzzo, as well as the white wine appellation Trebbiano d'Abruzzo are the most notable, followed by the lesser-known Controguerra.
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
