Winery SAIO AssisiRosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rosso from the Winery SAIO Assisi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso of Winery SAIO Assisi in the region of Umbria is a .
Food and wine pairings with Rosso
Pairings that work perfectly with Rosso
Original food and wine pairings with Rosso
The Rosso of Winery SAIO Assisi matches generally quite well with dishes of beef, pasta or veal such as recipes of homemade italian lasagna, light lasagne without béchamel sauce or country-style veal roulades with risotto.
Details and technical informations about Winery SAIO Assisi's Rosso.
Discover the grape variety: Crimson seedless
Table grape with long clusters and elongated seedless (apyrene) red-purple berries with thin skin and crunchy flesh, a balanced sweet flavour. Late-ripening and productive. Very rarely vinified. Grown in California, Australia, Chile and South Africa for export markets, one of the world's most exported table grapes, prized for its attractive appearance and long shelf life. American seedless grey variety obtained in 1989 in California.
Last vintages of this wine
The best vintages of Rosso from Winery SAIO Assisi are 0
Informations about the Winery SAIO Assisi
The Winery SAIO Assisi is one of of the world's greatest estates. It offers 9 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
"Green heart" of Italy, cradle of Sagrantino: exceptional tannic red in Sagrantino di Montefalco DOCG, dense and concentrated with notes of blackberry, candied plum, liquorice, spice and leather, powerful tannins and long ageing. Suppler Sangiovese in blends, Cabernet and Merlot in Torgiano DOCG. Orvieto whites based on Grechetto and Trebbiano, full and almondy, from dry to sweet Muffato. ~13,000 ha between Tuscany and Lazio.
The word of the wine: Character
Said of a typical wine that stands out for its originality. Used in the plural, it refers to all the organoleptic components of a wine (flavours and tactile sensations).
