Winery Luigi GiordanoRosato
Pink wine
This wine generally goes well with beef, veal or lamb.
Wine flavors and olphactive analysis
On the nose the Rosato of Winery Luigi Giordano in the region of Piedmont often reveals types of flavors of tree fruit, citrus fruit or 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 Luigi Giordano matches generally quite well with dishes of beef, lamb or veal such as recipes of picadillo, pasta with merguez or pork shank stew.
Details and technical informations about Winery Luigi Giordano's Rosato.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Rosato from Winery Luigi Giordano are 2017, 0, 2018
Informations about the Winery Luigi Giordano
The Winery Luigi Giordano is one of of the world's greatest estates. It offers 16 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
