Winery Terre del FöhnLorenzo Simoni Rosso
Red wine
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 Lorenzo Simoni Rosso from the Winery Terre del Föhn
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lorenzo Simoni Rosso of Winery Terre del Föhn in the region of Trentino-Alto-Adige is a powerful.
Food and wine pairings with Lorenzo Simoni Rosso
Pairings that work perfectly with Lorenzo Simoni Rosso
Original food and wine pairings with Lorenzo Simoni Rosso
The Lorenzo Simoni Rosso of Winery Terre del Föhn matches generally quite well with dishes of beef, pasta or lamb such as recipes of pork shoulder with mustard, pasta alla norma or osso bucco of lamb.
Details and technical informations about Winery Terre del Föhn's Lorenzo Simoni Rosso.
Discover the grape variety: Florental
Florental noir is a grape variety that originated in . This variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape for eating on our tables. The Florental noir is found in the vineyards of the Rhône Valley.
Last vintages of this wine
The best vintages of Lorenzo Simoni Rosso from Winery Terre del Föhn are 2015, 0, 2016
Informations about the Winery Terre del Föhn
The Winery Terre del Föhn is one of of the world's great estates. It offers 27 wines for sale in the of Trentino-Alto-Adige to come and discover on site or to buy online.
The wine region of Trentino-Alto-Adige
Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.
The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
