Winery RosselloAldesco
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Aldesco from the Winery Rossello
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aldesco of Winery Rossello in the region of Piedmont is a powerful.
Food and wine pairings with Aldesco
Pairings that work perfectly with Aldesco
Original food and wine pairings with Aldesco
The Aldesco of Winery Rossello matches generally quite well with dishes of beef, pasta or lamb such as recipes of tata simone's dumplings, pasta with scamorza and pancetta cheese or lamb garam massala.
Details and technical informations about Winery Rossello's Aldesco.
Discover the grape variety: Mireille
A cross between Italia and Perle de Csaba, registered in 1972 in the Official Catalogue of cultivated table grape varieties, list A1. Mireille has been very little propagated and is therefore almost unknown in France and abroad. - Synonymy: no known synonyms (for all the synonyms of the varieties, click here!).
Informations about the Winery Rossello
The Winery Rossello is one of of the world's great estates. It offers 31 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
