Winery PizzolatoRosso
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
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 Rosso from the Winery Pizzolato
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso of Winery Pizzolato in the region of Veneto is a powerful.
Wine flavors and olphactive analysis
On the nose the Rosso of Winery Pizzolato in the region of Veneto often reveals types of flavors of oak, red fruit or floral.
Food and wine pairings with Rosso
Pairings that work perfectly with Rosso
Original food and wine pairings with Rosso
The Rosso of Winery Pizzolato matches generally quite well with dishes of beef, pasta or lamb such as recipes of simple baked roast beef, pasta with vongoles (flat clams) or lamb and coconut curry, african style.
Details and technical informations about Winery Pizzolato's Rosso.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Rosso from Winery Pizzolato are 2017, 0
Informations about the Winery Pizzolato
The Winery Pizzolato is one of of the world's great estates. It offers 76 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Cooperative cellar
A collective production structure to which winegrowers belong in order to pool their grapes, transform them into wine and ensure its marketing.
