Winery Masseria LanzollaMonade Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Monade Rosso from the Winery Masseria Lanzolla
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monade Rosso of Winery Masseria Lanzolla in the region of Basilicata is a powerful.
Food and wine pairings with Monade Rosso
Pairings that work perfectly with Monade Rosso
Original food and wine pairings with Monade Rosso
The Monade Rosso of Winery Masseria Lanzolla matches generally quite well with dishes of beef, pasta or lamb such as recipes of boeuf lôc lac (cambodia), pasta gratin with courgettes and ham or leg of lamb with baked potatoes.
Details and technical informations about Winery Masseria Lanzolla's Monade Rosso.
Discover the grape variety: Aglianico
A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.
Last vintages of this wine
The best vintages of Monade Rosso from Winery Masseria Lanzolla are 2013, 0
Informations about the Winery Masseria Lanzolla
The Winery Masseria Lanzolla is one of of the world's greatest estates. It offers 7 wines for sale in the of Basilicata to come and discover on site or to buy online.
The wine region of Basilicata
Basilicata, in Southern Italy, is a region whose name rarely appears in wine circles. It is best known for its red wines made from the Aglianico grape, and in particular for the Aglianico del Vulture appellation. It has only four DOCs, which collectively cover only two of every 100 bottles produced here. The remaining 98% is sold under IGT or, more likely, Vino da Tavola.
The word of the wine: Downy mildew
Disease of the vine due to a fungus. Downy mildew is formidable because it attacks all the organs, from the stem to the grapes, including the leaves, in depth. It was against it that the famous copper and lime-based Bordeaux mixture was developed.
