Winery TrexentaSegolaj Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Segolaj Rosso from the Winery Trexenta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Segolaj Rosso of Winery Trexenta in the region of Sardinia is a powerful.
Food and wine pairings with Segolaj Rosso
Pairings that work perfectly with Segolaj Rosso
Original food and wine pairings with Segolaj Rosso
The Segolaj Rosso of Winery Trexenta matches generally quite well with dishes of beef, pasta or lamb such as recipes of venison stew with red wine, spinach, smoked salmon and ricotta lasagne or lamb garam massala.
Details and technical informations about Winery Trexenta's Segolaj Rosso.
Discover the grape variety: Raboso Piave
A very old variety known and cultivated more precisely in the north-east of Italy in the Veneto region (provinces of Treviso, Padua, Venice, etc.), not to be confused with Raboso Veronese, which is the result of an intraspecific cross between Raboso Piave and Marzemina Bianca. Raboso Piave is practically unknown in other wine-producing countries.
Last vintages of this wine
The best vintages of Segolaj Rosso from Winery Trexenta are 0, 2008
Informations about the Winery Trexenta
The Winery Trexenta is one of of the world's great estates. It offers 46 wines for sale in the of Sardinia to come and discover on site or to buy online.
The wine region of Sardinia
Sardinia, located 240 km off the west coast of mainland Italy, is the second largest island in the Mediterranean. With an area of about 9,300 square miles, it is almost three times the Size of Corsica, its immediate neighbor to the North, and only slightly smaller than the other major Italian island, Sicily. The island, called Sardegna by its Italian-speaking inhabitants, has belonged to various empires and kingdoms over the centuries. This is reflected in its place names, architecture, languages and dialects, and its unique portfolio of wine grapes.
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
