Winery Trattoria ItalianaRosso dell'Oste
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Rosso dell'Oste from the Winery Trattoria Italiana
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso dell'Oste of Winery Trattoria Italiana in the region of Veneto is a powerful.
Food and wine pairings with Rosso dell'Oste
Pairings that work perfectly with Rosso dell'Oste
Original food and wine pairings with Rosso dell'Oste
The Rosso dell'Oste of Winery Trattoria Italiana matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta à la forestière (chanterelles), three ways to prepare chinese noodles or chard with meat and mustard.
Details and technical informations about Winery Trattoria Italiana's Rosso dell'Oste.
Discover the grape variety: Garonnet
Colourful, structured reds with a sustained purple robe, firm tannins and an ample palate with preserved acidity. Signature aromas of black fruits (blackcurrant, blackberry) and spice. Productive. Grown in small quantities in south-west France for IGPs, blended into modern southern assemblages. A French black grape obtained in 1959 by crossing Morrastel-Bouschet × Cot.
Last vintages of this wine
The best vintages of Rosso dell'Oste from Winery Trattoria Italiana are 0
Informations about the Winery Trattoria Italiana
The Winery Trattoria Italiana is one of of the world's great estates. It offers 9 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
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.
