Winery Masiero GianfrancoGiusto Tai Rosso
Red wine
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Giusto Tai Rosso
Pairings that work perfectly with Giusto Tai Rosso
Original food and wine pairings with Giusto Tai Rosso
The Giusto Tai Rosso of Winery Masiero Gianfranco matches generally quite well with dishes of beef, pasta or lamb such as recipes of chickpeas spanish style, quick salmon and zucchini lasagna or lamb tagine with prunes.
Details and technical informations about Winery Masiero Gianfranco's Giusto Tai Rosso.
Discover the grape variety: Flame seedless
Apyrene variety of table grapes obtained in 1961 in the United States (California) by John H. Weinberger and F.N. Harmon by complex crossing between (cardinal x sultanin) x [(molinera gorda x tifafihi ahmer ) x (muscat of Alexandria x sultanin)] and put in culture in 1973. It should be noted that the white Fresno seedless is the result of the same cross made by the same breeders. It can be found in Australia, Chile, Argentina, South Africa, Morocco, Tunisia, Spain, Portugal, Italy, Bulgaria, the United States (California) where it occupies a large area, etc. In France it is practically unknown, although it is registered in the Official Catalogue of table grape varieties, list A2.
Last vintages of this wine
The best vintages of Giusto Tai Rosso from Winery Masiero Gianfranco are 0
Informations about the Winery Masiero Gianfranco
The Winery Masiero Gianfranco is one of of the world's greatest estates. It offers 8 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
