Winery Le LaseTerra Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Terra Rosso from the Winery Le Lase
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terra Rosso of Winery Le Lase in the region of Lazio is a powerful.
Food and wine pairings with Terra Rosso
Pairings that work perfectly with Terra Rosso
Original food and wine pairings with Terra Rosso
The Terra Rosso of Winery Le Lase matches generally quite well with dishes of beef, pasta or veal such as recipes of beer goulash, lasagne with two salmons or veal blanquette à l'ancienne.
Details and technical informations about Winery Le Lase's Terra Rosso.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Terra Rosso from Winery Le Lase are 2015, 2009, 0
Informations about the Winery Le Lase
The Winery Le Lase is one of of the world's greatest estates. It offers 10 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
