Winery San MarzanoBelita Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Belita Rosso from the Winery San Marzano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Belita Rosso of Winery San Marzano in the region of Puglia is a powerful.
Food and wine pairings with Belita Rosso
Pairings that work perfectly with Belita Rosso
Original food and wine pairings with Belita Rosso
The Belita Rosso of Winery San Marzano matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef stew provencal style, pasta bolognese or uzbek pilaf.
Details and technical informations about Winery San Marzano's Belita Rosso.
Discover the grape variety: Sabalkanskoï
It is believed to be native to the Black Sea coast or the Azov Sea in the Balkans. It can be found in the United States, Australia, North Africa, Egypt, Turkey, Italy, etc. It is virtually unknown in France, perhaps because it matures too late and with difficulty.
Last vintages of this wine
The best vintages of Belita Rosso from Winery San Marzano are 0, 2015
Informations about the Winery San Marzano
The Winery San Marzano is one of wineries to follow in Pouilles.. It offers 172 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
