Winery Laronchi ViniFra Giulivo Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Fra Giulivo Rosso from the Winery Laronchi Vini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fra Giulivo Rosso of Winery Laronchi Vini in the region of Veneto is a powerful.
Food and wine pairings with Fra Giulivo Rosso
Pairings that work perfectly with Fra Giulivo Rosso
Original food and wine pairings with Fra Giulivo Rosso
The Fra Giulivo Rosso of Winery Laronchi Vini matches generally quite well with dishes of beef, pasta or lamb such as recipes of small stuffed fish from nice, multicoloured butterfly pasta or lamb tagine with artichokes and dried tomatoes.
Details and technical informations about Winery Laronchi Vini's Fra Giulivo Rosso.
Discover the grape variety: Raboso Piave
A very old variety known and cultivated more precisely in the north-east of Italy in the Veneto region (provinces of Treviso, Padua, Venice, etc.), not to be confused with Raboso Veronese, which is the result of an intraspecific cross between Raboso Piave and Marzemina Bianca. Raboso Piave is practically unknown in other wine-producing countries.
Last vintages of this wine
The best vintages of Fra Giulivo Rosso from Winery Laronchi Vini are 2015, 2017, 0
Informations about the Winery Laronchi Vini
The Winery Laronchi Vini is one of of the world's great estates. It offers 47 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
