Winery Villa Lazzarini - Rosso Giulara

Winery Villa LazzariniRosso Giulara

3.7
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Rosso Giulara of Winery Villa Lazzarini is a red wine from the region of Marches.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.

Taste structure of the Rosso Giulara from the Winery Villa Lazzarini

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Rosso Giulara of Winery Villa Lazzarini in the region of Marches is a .

Details and technical informations about Winery Villa Lazzarini's Rosso Giulara.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

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

Rosso Giulara - 2013
In the top 100 of of Marches wines
Average rating: 3.61110.50

The best vintages of Rosso Giulara from Winery Villa Lazzarini are 2013

Informations about the Winery Villa Lazzarini

The winery offers 7 different wines.
Its wines get an average rating of 4.
It is in the top 10 of the best estates in the region
It is located in Marches
Find the Winery Villa Lazzarini on Facebook

The Winery Villa Lazzarini is one of of the world's greatest estates. It offers 7 wines for sale in the of Marches to come and discover on site or to buy online.

Top wine Marches
In the top 90000 of of Italy wines
In the top 2000 of of Marches wines
In the top 300000 of red wines
In the top 550000 wines of the world

The wine region of Marches

Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.

News related to this wine

The Mâcon plus appellation investigated through its geology and geography

The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...

The Chablis vineyard and the transition to sustainable practices

On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 5-minute clip, the speakers discuss organic wines and the movement towards more environmentally friendly practices. #Chablis #PureChablis ...

The Mâcon plus appellation seen by Théo et Hugo Merlin

Théo and Paul Merlin are winegrowers at the Domaine Merlin, they emphasizes the characteristics of the appellation Mâcon La Roche Vineuse. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/​​ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb​​ Find out more on our website: https://www.bourgogn ...

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.

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