Winery RosatelloRosso
Red wine
This wine is composed of 100% of the grape variety Brachetto.
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rosso from the Winery Rosatello
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso of Winery Rosatello in the region of Toscane is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Rosso of Winery Rosatello in the region of Toscane often reveals types of flavors of earth, microbio or oak and sometimes also flavors of tree fruit, spices or citrus fruit.
Food and wine pairings with Rosso
Pairings that work perfectly with Rosso
Original food and wine pairings with Rosso
The Rosso of Winery Rosatello matches generally quite well with dishes of beef, lamb or veal such as recipes of daube niçoise, semolina-merguez salad or white wine fondue.
Details and technical informations about Winery Rosatello's Rosso.
Discover the grape variety: Brachetto
A very old vine cultivated in the northwest of Italy, in Piedmont to be precise (provinces of Asti and Allessandria). For a long time it was confused with a large number of other Italian grape varieties, which explains why the latter still bear the synonym "brachetto". It is said to be related to the Muscat à petits grains blancs, to be continued! Note that Brachet, known in the Nice region (Alpes maritimes), is not related to Brachetto. Brachetto can be found in Argentina, Italy, etc. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Rosso from Winery Rosatello are 2010, 2013, 2012, 2011 and 1984.
Informations about the Winery Rosatello
The Winery Rosatello is one of of the world's greatest estates. It offers 4 wines for sale in the of Toscane to come and discover on site or to buy online.
The wine region of Toscane
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.
News related to this wine
The Morey Saint Denis appellation seen by Laurent Lignier
Laurent Lignier from Domaine Hubert Lignier and Président of the winegrowers union, mentions the great diversity in the expression of the Morey-Saint-DenisPremier Cru wines. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in April 2021. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb ...
The Mâcon plus appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
At the heart of the terroirs of Mâcon-Prissé
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Prissé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWine ...
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
