Winery Vignali RoccamoraGaio Rosato
Pink wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Gaio Rosato
Pairings that work perfectly with Gaio Rosato
Original food and wine pairings with Gaio Rosato
The Gaio Rosato of Winery Vignali Roccamora matches generally quite well with dishes of beef, veal or pork such as recipes of hungarian goulash, bocconcini (veal rolls with ham and comté) or rabbit in white wine (casserole).
Details and technical informations about Winery Vignali Roccamora's Gaio Rosato.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Gaio Rosato from Winery Vignali Roccamora are 2017, 2016, 2015, 2013 and 0.
Informations about the Winery Vignali Roccamora
The Winery Vignali Roccamora is one of of the world's great estates. It offers 28 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
