Winery Son RisanoSemidulce TInto
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Semidulce TInto
Pairings that work perfectly with Semidulce TInto
Original food and wine pairings with Semidulce TInto
The Semidulce TInto of Winery Son Risano matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of boeuf lôc lac (cambodia), lamb shoulder cooked for 5 hours or duck parmentier.
Details and technical informations about Winery Son Risano's Semidulce TInto.
Discover the grape variety: Negro Aramo
Its country of origin is Greece - it is related to the Greek xynomavro grape variety - and it has been cultivated for a long time in southern Italy, particularly in the southern region of Puglia, although it is known throughout the country. It should not be confused with aglianico, with which it has some synonyms. It should be noted that there is an early Negro Aramo clone. We can also meet the Negro Aramo in England, Australia, New Zealand, the United States (California, ...), ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Semidulce TInto from Winery Son Risano are 2018, 0
Informations about the Winery Son Risano
The Winery Son Risano is one of of the world's greatest estates. It offers 4 wines for sale in the of Кубань to come and discover on site or to buy online.
The wine region of Кубань
The wine region of Кубань of Russia. Wineries and vineyards like the Domaine Fanagoria (Фанагория) or the Domaine Fanagoria (Фанагория) produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Кубань are Cabernet-Sauvignon, Chardonnay and Merlot, they are then used in wines in blends or as a single variety. On the nose of Кубань often reveals types of flavors of oaky, jam or bell pepper and sometimes also flavors of red fruit, blackberry or blueberry.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
