Winery Sorelle OliveroVino Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Vino Rosso from the Winery Sorelle Olivero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vino Rosso of Winery Sorelle Olivero in the region of Piedmont is a powerful.
Food and wine pairings with Vino Rosso
Pairings that work perfectly with Vino Rosso
Original food and wine pairings with Vino Rosso
The Vino Rosso of Winery Sorelle Olivero matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef coarse salt, pasta with tuna and tomato or leg of lamb cooked in yoghurt / tave kosi (albania).
Details and technical informations about Winery Sorelle Olivero's Vino Rosso.
Discover the grape variety: Italia Rubi
Table grape with long bunches and elongated red-violet berries, thin skin and muscat-flavoured flesh, sweet and aromatic taste. Rarely vinified. Grown for fresh consumption in Italy, Spain, the Maghreb and South America, appreciated for its attractive appearance and muscat flavour in mass retail. Italian black table grape variety, a red-violet skin mutation of the Italia grape.
Informations about the Winery Sorelle Olivero
The Winery Sorelle Olivero is one of of the world's greatest estates. It offers 6 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
