Winery Vini del SoleRosso d'Italia
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 d'Italia from the Winery Vini del Sole
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso d'Italia of Winery Vini del Sole in the region of Vino da Tavola is a powerful.
Food and wine pairings with Rosso d'Italia
Pairings that work perfectly with Rosso d'Italia
Original food and wine pairings with Rosso d'Italia
The Rosso d'Italia of Winery Vini del Sole matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef with panang curry (red curry), mami's macaroni and gruyere gratin or osso bucco of lamb.
Details and technical informations about Winery Vini del Sole's Rosso d'Italia.
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 Rosso d'Italia from Winery Vini del Sole are 0
Informations about the Winery Vini del Sole
The Winery Vini del Sole is one of of the world's greatest estates. It offers 9 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
The word of the wine: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
