Winery RicamoRosso
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 from the Winery Ricamo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso of Winery Ricamo in the region of Abruzzo is a .
Food and wine pairings with Rosso
Pairings that work perfectly with Rosso
Original food and wine pairings with Rosso
The Rosso of Winery Ricamo matches generally quite well with dishes of beef, pasta or veal such as recipes of beef stew express, the corsican soup or piccata with cheese.
Details and technical informations about Winery Ricamo's Rosso.
Discover the grape variety: Tressot
Light, fruity reds with a clear ruby colour, soft tannins and a supple palate, showing signature aromas of red fruits (cherry, raspberry), gentle spices and floral notes. Airy, northern profile to drink young. Preserved for its heritage value, it survives in a few patrimonial plots in Burgundy among the ancient varieties of northern Burgundy under study. Native black variety from Burgundy and the Yonne, today rare.
Last vintages of this wine
The best vintages of Rosso from Winery Ricamo are 2020, 0
Informations about the Winery Ricamo
The Winery Ricamo is one of of the world's greatest estates. It offers 4 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Accessible, identity-driven Italian duo. Montepulciano d'Abruzzo as red: deep colour, intense aromas of black cherry, ripe plum, sweet spices and balsamic notes, round tannins and a gourmet finish, from everyday to age-worthy Riserva. Cerasuolo d'Abruzzo DOCG as a fleshy, fruity rosé (strawberry, pomegranate). Trebbiano d'Abruzzo as a straight white with citrus and white flowers, sublimated by a few cult producers (Valentini).
The word of the wine: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
