Winery VezzaniRosso
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 Rosso from the Winery Vezzani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso of Winery Vezzani in the region of Puglia is a powerful.
Wine flavors and olphactive analysis
On the nose the Rosso of Winery Vezzani in the region of Puglia often reveals types of flavors of microbio, spices or red fruit.
Food and wine pairings with Rosso
Pairings that work perfectly with Rosso
Original food and wine pairings with Rosso
The Rosso of Winery Vezzani matches generally quite well with dishes of beef, pasta or lamb such as recipes of pork tongue with tomato sauce and pickles, pasta with broccoli or lamb meatballs with mint.
Details and technical informations about Winery Vezzani's Rosso.
Discover the grape variety: Olaszrizling
Crisp and aromatic dry whites with a pale golden colour, supple palate and refreshing acidity, with signature aromas of citrus (lemon), white flowers (acacia), almond, white stone fruit (apple) and mineral notes. Also made as round, candied botrytised sweet wines. A pillar of Hungarian dry white wines around Lake Balaton and in Tokaj. The Hungarian synonym for Welschriesling, an indigenous central European white variety.
Last vintages of this wine
The best vintages of Rosso from Winery Vezzani are 2015, 2014, 2018, 2016 and 2013.
Informations about the Winery Vezzani
The Winery Vezzani is one of of the world's greatest estates. It offers 23 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
