Winery RestaSquinzano Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Squinzano Rosso from the Winery Resta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Squinzano Rosso of Winery Resta in the region of Pouilles is a powerful.
Wine flavors and olphactive analysis
On the nose the Squinzano Rosso of Winery Resta in the region of Pouilles often reveals types of flavors of non oak, earth or oak.
Food and wine pairings with Squinzano Rosso
Pairings that work perfectly with Squinzano Rosso
Original food and wine pairings with Squinzano Rosso
The Squinzano Rosso of Winery Resta matches generally quite well with dishes of beef, pasta or lamb such as recipes of daube niçoise, cannelloni with salmon and spinach or moroccan style leg of lamb.
Details and technical informations about Winery Resta's Squinzano Rosso.
Discover the grape variety: Galotta
Intraspecific cross between ancellotta and gamay à jus blanc obtained in 1981 at the Agroscope Research Station in Pully (Switzerland).
Last vintages of this wine
The best vintages of Squinzano Rosso from Winery Resta are 2011, 2010
Informations about the Winery Resta
The Winery Resta is one of of the world's greatest estates. It offers 10 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.
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The word of the wine: Away from the eye
See len de l'el.
