Winery Valter MattoniRossobordò
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rossobordò from the Winery Valter Mattoni
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rossobordò of Winery Valter Mattoni in the region of Marche is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Rossobordò
Pairings that work perfectly with Rossobordò
Original food and wine pairings with Rossobordò
The Rossobordò of Winery Valter Mattoni matches generally quite well with dishes of beef, pasta or veal such as recipes of traditional hungarian goulash, salmon and spinach lasagna or traditional veal stew.
Details and technical informations about Winery Valter Mattoni's Rossobordò.
Discover the grape variety: Allison seedless
Table grape with long clusters of golden seedless berries, thin skin, crunchy flesh, and a neutral sweet taste. Early-ripening and productive. Rarely vinified; when it is, it yields simple, low-aromatic whites. Grown mainly in California, Australia, and Chile for export markets. An American white table grape variety obtained by crossing for fresh consumption.
Last vintages of this wine
The best vintages of Rossobordò from Winery Valter Mattoni are 2014, 2013, 0
Informations about the Winery Valter Mattoni
The Winery Valter Mattoni is one of of the world's greatest estates. It offers 7 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Italian star of Verdicchio: exceptional age-worthy whites, straight and mineral with signature notes of green almond, lemon, green apple, dry herbs and a slightly bitter finish. Two DOCGs: Castelli di Jesi (coastal, airy) and Matelica (inland, more concentrated). Mediterranean reds: fleshy Montepulciano in Rosso Conero near Ancona, supple Sangiovese. Also fresh Pecorino and Passerina.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
