Winery Roveri24 Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
The 24 Rosso of the Winery Roveri is in the top 10 of wines of Tuscany.
Taste structure of the 24 Rosso from the Winery Roveri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 24 Rosso of Winery Roveri in the region of Tuscany is a .
Food and wine pairings with 24 Rosso
Pairings that work perfectly with 24 Rosso
Original food and wine pairings with 24 Rosso
The 24 Rosso of Winery Roveri matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef with pepper, original mafé with okra or blanquette of veal.
Details and technical informations about Winery Roveri's 24 Rosso.
Discover the grape variety: Artaban
Wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified) resulting from an interspecific cross, obtained in 2000, between Mtp 3082-1-42 (one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.) and Regent. It is registered in the Official Catalogue of wine grape varieties list A1.
Last vintages of this wine
The best vintages of 24 Rosso from Winery Roveri are 0
Informations about the Winery Roveri
The Winery Roveri is one of of the world's greatest estates. It offers 14 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
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.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
