Winery Silvio GrassoL'Insieme Rosso
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Nebbiolo and the Merlot.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with L'Insieme Rosso
Pairings that work perfectly with L'Insieme Rosso
Original food and wine pairings with L'Insieme Rosso
The L'Insieme Rosso of Winery Silvio Grasso matches generally quite well with dishes of beef, lamb or veal such as recipes of oxtail confit in red wine, lamb curry with coconut milk or veal cutlets parmigiana.
Details and technical informations about Winery Silvio Grasso's L'Insieme Rosso.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of L'Insieme Rosso from Winery Silvio Grasso are 0
Informations about the Winery Silvio Grasso
The Winery Silvio Grasso is one of of the world's great estates. It offers 21 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
