Winery San GiovenaleRosso di San Giovenale
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 di San Giovenale from the Winery San Giovenale
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso di San Giovenale of Winery San Giovenale in the region of Lazio is a .
Food and wine pairings with Rosso di San Giovenale
Pairings that work perfectly with Rosso di San Giovenale
Original food and wine pairings with Rosso di San Giovenale
The Rosso di San Giovenale of Winery San Giovenale matches generally quite well with dishes of beef, pasta or veal such as recipes of savoyard matafans, pasta with broccoli or roast veal in the oven.
Details and technical informations about Winery San Giovenale's Rosso di San Giovenale.
Discover the grape variety: Muresconu
Muresconu noir is a grape variety that originated in France (Corsica). It produces a variety of grape especially used for the elaboration of wine. It is rare to find this grape to eat on our tables. Muresconu noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Rosso di San Giovenale from Winery San Giovenale are 0
Informations about the Winery San Giovenale
The Winery San Giovenale is one of of the world's greatest estates. It offers 4 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: VDQS
Delimited wine of superior quality. A level of appellation (today, barely 1% of French production) which constitutes the ultimate step before the accession to the AOC.
