Winery Poggio al SaleRosso d'Italia Semi Dolce
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rosso d'Italia Semi Dolce from the Winery Poggio al Sale
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso d'Italia Semi Dolce of Winery Poggio al Sale in the region of Tuscany is a .
Food and wine pairings with Rosso d'Italia Semi Dolce
Pairings that work perfectly with Rosso d'Italia Semi Dolce
Original food and wine pairings with Rosso d'Italia Semi Dolce
The Rosso d'Italia Semi Dolce of Winery Poggio al Sale matches generally quite well with dishes of beef, lamb or veal such as recipes of roast pork with pineapple, lamb tagine with prunes and almonds or sarthe pot.
Details and technical informations about Winery Poggio al Sale's Rosso d'Italia Semi Dolce.
Discover the grape variety: Mourvaison
Mourvaison noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Mourvaison noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Rosso d'Italia Semi Dolce from Winery Poggio al Sale are 2008, 2016, 0, 2009
Informations about the Winery Poggio al Sale
The Winery Poggio al Sale is one of of the world's greatest estates. It offers 23 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
