Winery PirossoGran Appassimento Slagteren
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 Gran Appassimento Slagteren from the Winery Pirosso
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gran Appassimento Slagteren of Winery Pirosso in the region of Pouilles is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Gran Appassimento Slagteren
Pairings that work perfectly with Gran Appassimento Slagteren
Original food and wine pairings with Gran Appassimento Slagteren
The Gran Appassimento Slagteren of Winery Pirosso matches generally quite well with dishes of beef, pasta or lamb such as recipes of spaghetti squash bolognese style, capellini with vegetables or couscous chicken and merguez.
Details and technical informations about Winery Pirosso's Gran Appassimento Slagteren.
Discover the grape variety: Mondeuse noire
Cultivated for a very long time in Savoie, it is not the black form of mondeuse blanche and Mondeuse grise is a natural mutation of mondeuse noire. According to Thierry Lacombe (I.N.R.A./Montpellier), the latter is the result of a natural intraspecific crossing between the black tressot and the white mondeuse. Mondeuse grise and Mondeuse noire are both registered in the official catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Gran Appassimento Slagteren from Winery Pirosso are 1990, 2016, 2014, 2015
Informations about the Winery Pirosso
The Winery Pirosso is one of of the world's greatest estates. It offers 7 wines for sale in the of Pouilles to come and discover on site or to buy online.
The wine region of Pouilles
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
News related to this wine
The Mâcon plus appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
Chablis wines in the Hong Kong market by Debra MEIBURG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this minute-long clip, Debra MEIBURG discusses the position of Chablis wines in the Hong Kong market. #Chablis #PureChablis ...
At the heart of the terroirs of Mâcon-Burgy
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Burgy, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ ...
The word of the wine: Ban des vendanges
Date of the beginning of the grape harvest, fixed by the lord in the tradition of the Middle Ages and, today, by the prefect.
