Winery Villa BagnoloBagnolito Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Bagnolito Rosso from the Winery Villa Bagnolo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bagnolito Rosso of Winery Villa Bagnolo in the region of Emilia-Romagna is a .
Food and wine pairings with Bagnolito Rosso
Pairings that work perfectly with Bagnolito Rosso
Original food and wine pairings with Bagnolito Rosso
The Bagnolito Rosso of Winery Villa Bagnolo matches generally quite well with dishes of beef, pasta or veal such as recipes of pasta bolognese, macaroni and cheese gratin or sauté of pork with carrots and potatoes.
Details and technical informations about Winery Villa Bagnolo's Bagnolito Rosso.
Discover the grape variety: Fer
Structured, colourful reds with a deep purple robe, firm, tight tannins and an ample palate with preserved acidity. Signature aromas of black fruits (blackcurrant, blackberry), red pepper, spice and herbal notes. Age-worthy profile. Star of great Aveyron reds (Marcillac), Gaillac reds (Braucol) and Béarnais reds (Pinenc), expressing the schist terroirs of south-west France. A native French black grape (synonym Fer Servadou), pillar of the south-west.
Informations about the Winery Villa Bagnolo
The Winery Villa Bagnolo is one of of the world's great estates. It offers 15 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
