Winery PassiconeRosso Organico
Red wine
This wine is a blend of 2 varietals which are the Primitivo and the Sangiovese.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Rosso Organico of Winery Passicone in the region of Vino da Tavola often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Rosso Organico
Pairings that work perfectly with Rosso Organico
Original food and wine pairings with Rosso Organico
The Rosso Organico of Winery Passicone matches generally quite well with dishes of beef, lamb or veal such as recipes of beef fillet in a crust, ghormeh sabzi (iranian herbed lamb stew) or italian veal roulade.
Details and technical informations about Winery Passicone's Rosso Organico.
Discover the grape variety: Primitivo
Powerful, sun-drenched reds with a dark robe and generous alcohol, showing aromas of stewed blackberry, stewed plum, dried fig, chocolate, gentle spice and balsamic notes. Supple tannins, indulgent finish. Star of Puglia with Primitivo di Manduria DOC, Gioia del Colle DOC and Salice Salentino. Identical to American Zinfandel and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Rosso Organico from Winery Passicone are 2020, 2018, 0
Informations about the Winery Passicone
The Winery Passicone is one of of the world's greatest estates. It offers 2 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
The freest category of Italian wine, with no grape or zone constraint. All styles: bold reds based on Bordeaux grapes (Cabernet, Merlot), atypical blends, maker's cuvées outside DOC rules. Historic cradle of the "Super Tuscans" in the 1960s-80s (Sassicaia, Tignanello, Ornellaia) before the creation of IGT in 1992. Today dedicated to everyday wines or winemaker experiments.
The word of the wine: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
