Winery Sette VigneRosso
Red wine
This wine is a blend of 5 varietals which are the Aglianico, the Corvina, the Nebbiolo, the Primitivo and the Sangiovese.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Rosso from the Winery Sette Vigne
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso of Winery Sette Vigne in the region of Vino da Tavola is a powerful.
Wine flavors and olphactive analysis
On the nose the Rosso of Winery Sette Vigne in the region of Vino da Tavola often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Rosso
Pairings that work perfectly with Rosso
Original food and wine pairings with Rosso
The Rosso of Winery Sette Vigne matches generally quite well with dishes of beef, pasta or lamb such as recipes of bernard's potée, pasta with chicken, peppers and mushrooms or marinated lamb chops (honey, worcestershire sauce, olive oil).
Details and technical informations about Winery Sette Vigne's Rosso.
Discover the grape variety: Aglianico
A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.
Last vintages of this wine
The best vintages of Rosso from Winery Sette Vigne are 2015, 2017, 2012, 2010 and 2008.
Informations about the Winery Sette Vigne
The Winery Sette Vigne is one of of the world's greatest estates. It offers 2 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
