Winery Monte di GraziaMelogna 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 Melogna Rosso from the Winery Monte di Grazia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Melogna Rosso of Winery Monte di Grazia in the region of Campania is a powerful.
Food and wine pairings with Melogna Rosso
Pairings that work perfectly with Melogna Rosso
Original food and wine pairings with Melogna Rosso
The Melogna Rosso of Winery Monte di Grazia matches generally quite well with dishes of beef, pasta or lamb such as recipes of venison leg in casserole, fettuccine with cream and cheese or thiebou yappe from senegal (rice with lamb).
Details and technical informations about Winery Monte di Grazia's Melogna Rosso.
Discover the grape variety: Ora
A variety resulting from a cross between (Cinsaut x Csaba pearl) by the cardinal. In 1989, it was registered in the Official Catalogue of Varieties list A1.
Last vintages of this wine
The best vintages of Melogna Rosso from Winery Monte di Grazia are 2017, 0
Informations about the Winery Monte di Grazia
The Winery Monte di Grazia is one of of the world's greatest estates. It offers 5 wines for sale in the of Campania to come and discover on site or to buy online.
The wine region of Campania
Campania is a region that forms the "tibia" of the boot of Italy, and whose largest city is Naples. Its name comes from Campania felix, a Latin phrase meaning roughly "happy land". The region has strong historical links with wine and vineyards, dating back to the 12th century BC, and is one of the oldest wine regions in Italy. The considerable influence of ancient empires, including the Greeks, Romans and Byzantines, means that some of the varieties in this region are linked to historical legends.
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.
