Winery Russo & LongoPasso del Gelso Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Passo del Gelso Bianco from the Winery Russo & Longo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Passo del Gelso Bianco of Winery Russo & Longo in the region of Calabria is a powerful.
Food and wine pairings with Passo del Gelso Bianco
Pairings that work perfectly with Passo del Gelso Bianco
Original food and wine pairings with Passo del Gelso Bianco
The Passo del Gelso Bianco of Winery Russo & Longo matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of chicken chop suey, tuna, pepper and tomato quiche or codfish accras.
Details and technical informations about Winery Russo & Longo's Passo del Gelso Bianco.
Discover the grape variety: Ofthalmo
Supple, fruity reds to drink young with a clear ruby robe, smooth tannins and an airy palate with fresh acidity, showing signature aromas of cherry, fresh red fruits and Mediterranean spice notes. Also as delicate rosés. Often blended with Mavro, contributing to dry reds and altitude rosés in Cyprus. Autochtone black variety of Cyprus, grown at altitude in the Troodos mountains.
Last vintages of this wine
The best vintages of Passo del Gelso Bianco from Winery Russo & Longo are 2018, 0, 2016
Informations about the Winery Russo & Longo
The Winery Russo & Longo is one of of the world's greatest estates. It offers 13 wines for sale in the of Calabria to come and discover on site or to buy online.
The wine region of Calabria
Italy's far south between the Ionian and Tyrrhenian seas, a millennia-old tradition (Greek "Oenotria"). Emblematic Gaglioppo (the "black prince"): sun-drenched reds with signature notes of black cherry, candied plum, garrigue, tobacco, spice and balsamic notes, firm tannins — peaking at Ciro DOC on the Ionian coast. Also fleshy Magliocco, dense Nerello, Greco Bianco in a fresh, almondy white, ample Mantonico. Hot Mediterranean climate, volcanic and clay-sandy soils.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
