Winery RivettoRosso
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Rosso from the Winery Rivetto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso of Winery Rivetto in the region of Vino da Tavola is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Rosso of Winery Rivetto in the region of Vino da Tavola often reveals types of flavors of earth, red fruit.
Food and wine pairings with Rosso
Pairings that work perfectly with Rosso
Original food and wine pairings with Rosso
The Rosso of Winery Rivetto matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of fricandeaux german style, lamb breast with onions and tomato sauce or rabbit provencale (mario style).
Details and technical informations about Winery Rivetto's Rosso.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Rosso from Winery Rivetto are 2018, 2017, 0
Informations about the Winery Rivetto
The Winery Rivetto is one of of the world's great estates. It offers 37 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
The freest category of Italian wine, with no grape or zone constraint. All styles: bold reds based on Bordeaux grapes (Cabernet, Merlot), atypical blends, maker's cuvées outside DOC rules. Historic cradle of the "Super Tuscans" in the 1960s-80s (Sassicaia, Tignanello, Ornellaia) before the creation of IGT in 1992. Today dedicated to everyday wines or winemaker experiments.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
