Winery StattiI Gelsi Rosso
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Gaglioppo and the Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the I Gelsi Rosso from the Winery Statti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the I Gelsi Rosso of Winery Statti in the region of Calabria is a powerful.
Food and wine pairings with I Gelsi Rosso
Pairings that work perfectly with I Gelsi Rosso
Original food and wine pairings with I Gelsi Rosso
The I Gelsi Rosso of Winery Statti matches generally quite well with dishes of beef, pasta or lamb such as recipes of tata simone's dumplings, goat cheese and spinach lasagne or moroccan lamb stew.
Details and technical informations about Winery Statti's I Gelsi 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 I Gelsi Rosso from Winery Statti are 2018, 2017, 2016, 2014 and 2015.
Informations about the Winery Statti
The Winery Statti is one of of the world's greatest estates. It offers 24 wines for sale in the of Calabria to come and discover on site or to buy online.
The wine region of Calabria
Calabria is a wine region in southern Italy, in fact a large peninsula that juts out between the Ionian Sea and the Tyrrhenian Sea. It is separated from Sicily by the narrow Strait of Messina. Its northern border with Basilicata is marked by the peaks of the southern Apennines. Calabria and its wines have undergone many influences over the centuries.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
