Winery RabascoCancelli Rosato
Pink wine
This wine generally goes well with pork, vegetarian or veal.
Wine flavors and olphactive analysis
On the nose the Cancelli Rosato of Winery Rabasco in the region of Abruzzo often reveals types of flavors of earth, microbio or vegetal and sometimes also flavors of tree fruit, spices or citrus fruit.
Food and wine pairings with Cancelli Rosato
Pairings that work perfectly with Cancelli Rosato
Original food and wine pairings with Cancelli Rosato
The Cancelli Rosato of Winery Rabasco matches generally quite well with dishes of lamb, veal or pork such as recipes of pizza queen with merguez, chicken in sauce or pasta "carbonara" à la française.
Details and technical informations about Winery Rabasco's Cancelli Rosato.
Discover the grape variety: Muscat bleu
An interspecific cross between 15-6 Garnier (villard noir or 18315 Seyve-Villard x Müller-Thurgau) and perle noire or 20347 Seyve-Villard (panse de Provence x 12358 Seyve-Villard), obtained in Switzerland in the 1930s by a nurseryman named Garnier. Muscat Bleu can be found in Germany, Switzerland, Belgium, etc. In France, it is practically unknown. It is listed in the Official Catalogue of Vine Varieties, list A2.
Last vintages of this wine
The best vintages of Cancelli Rosato from Winery Rabasco are 2019, 2018, 2016, 2015 and 0.
Informations about the Winery Rabasco
The Winery Rabasco is one of of the world's greatest estates. It offers 22 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Abruzzo is an Italian wine region located on the eastern (Adriatic) coast. Its immediate neighbors in CentralItaly are Marche to the North, Lazio to the west and southwest and Molise to the southeast. Abruzzo has one DOCG - Montepulciano d'Abruzzo Colline Teramane - and three DOC wine appellations. The reds and Cerasuolo d'Abruzzo and Montepulciano d'Abruzzo, as well as the white wine appellation Trebbiano d'Abruzzo are the most notable, followed by the lesser-known Controguerra.
The word of the wine: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
