Winery PaternosterSorso
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Sorso from the Winery Paternoster
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sorso of Winery Paternoster in the region of Basilicata is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Sorso
Pairings that work perfectly with Sorso
Original food and wine pairings with Sorso
The Sorso of Winery Paternoster matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue with vegetables, pasta with artichoke hearts and bacon or pan-fried lamb heart.
Details and technical informations about Winery Paternoster's Sorso.
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 Sorso from Winery Paternoster are 2012, 0
Informations about the Winery Paternoster
The Winery Paternoster is one of of the world's greatest estates. It offers 18 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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
