Winery Vini d'AutoreOpera Rosso
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Opera Rosso from the Winery Vini d'Autore
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Opera Rosso of Winery Vini d'Autore in the region of Lazio is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Opera Rosso
Pairings that work perfectly with Opera Rosso
Original food and wine pairings with Opera Rosso
The Opera Rosso of Winery Vini d'Autore matches generally quite well with dishes of beef, pasta or veal such as recipes of beef coarse salt, pasta with vegetables or vital tone / vitello tonnato (italy).
Details and technical informations about Winery Vini d'Autore's Opera Rosso.
Discover the grape variety: Colobel
Colobel noir is a grape variety that originated in France. It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape for eating on our tables. The Colobel noir can be found in the vineyards of the Rhône Valley.
Last vintages of this wine
The best vintages of Opera Rosso from Winery Vini d'Autore are 2017, 2015, 0, 2014
Informations about the Winery Vini d'Autore
The Winery Vini d'Autore is one of of the world's greatest estates. It offers 17 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Lactic (acid)
Acid obtained by malolactic fermentation.
