Winery Olivi Le BucheZelia Rosato
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Zelia Rosato
Pairings that work perfectly with Zelia Rosato
Original food and wine pairings with Zelia Rosato
The Zelia Rosato of Winery Olivi Le Buche matches generally quite well with dishes of beef, lamb or spicy food such as recipes of wild boar with honey, gypsy sauce or chicken legs and changing.
Details and technical informations about Winery Olivi Le Buche's Zelia Rosato.
Discover the grape variety: Tinta Barroca
Intensely coloured, warm reds, sun-drenched with generous alcohol, with aromas of red and black candied fruits, plum, gentle spices and cocoa notes. Ripe tannins and a broad palate. Traditional partner of touriga nacional and touriga franca in the blends of great Port wines (especially Tawny and Ruby) and modern dry Douro DOC. Native Portuguese variety from the Douro and Trás-os-Montes.
Last vintages of this wine
The best vintages of Zelia Rosato from Winery Olivi Le Buche are 2012, 2015, 0, 2014
Informations about the Winery Olivi Le Buche
The Winery Olivi Le Buche is one of of the world's greatest estates. It offers 17 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
