Winery Russo & LongoPietra di Tesauro
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
The Pietra di Tesauro of the Winery Russo & Longo is in the top 70 of wines of Calabria.
Taste structure of the Pietra di Tesauro from the Winery Russo & Longo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pietra di Tesauro of Winery Russo & Longo in the region of Calabria is a powerful.
Food and wine pairings with Pietra di Tesauro
Pairings that work perfectly with Pietra di Tesauro
Original food and wine pairings with Pietra di Tesauro
The Pietra di Tesauro of Winery Russo & Longo matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef luc lake, flammekueche with munster cheese or shoulder of lamb in a crust.
Details and technical informations about Winery Russo & Longo's Pietra di Tesauro.
Discover the grape variety: Gaglioppo
A very old grape variety cultivated in southern Italy (Sicily, Calabria, etc.), the Greeks and Romans already knew it. It is related to sangiovese and mantonico bianco. According to Pierre Galet, Magliocco is identical to Galioppo.
Last vintages of this wine
The best vintages of Pietra di Tesauro from Winery Russo & Longo are 2015, 2012, 0, 2017 and 2014.
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
Calabria is a wine region in southern Italy, in fact a large peninsula that juts out between the Ionian Sea and the Tyrrhenian Sea. It is separated from Sicily by the narrow Strait of Messina. Its northern border with Basilicata is marked by the peaks of the southern Apennines. Calabria and its wines have undergone many influences over the centuries.
The word of the wine: Liquid
Sweet wine containing more than 50 grams of residual sugar per liter. Sweet wines are made from grapes often affected by botrytis cinerea and concentrated either by passerillage (drying of the grapes on the vine stock), or after the harvest (straw wines), or by the cold (ice wines).
