Winery Vini VannelliCastello di Fonte Rufoli Lazio Rosso
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 Castello di Fonte Rufoli Lazio Rosso from the Winery Vini Vannelli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Castello di Fonte Rufoli Lazio Rosso of Winery Vini Vannelli in the region of Lazio is a powerful.
Food and wine pairings with Castello di Fonte Rufoli Lazio Rosso
Pairings that work perfectly with Castello di Fonte Rufoli Lazio Rosso
Original food and wine pairings with Castello di Fonte Rufoli Lazio Rosso
The Castello di Fonte Rufoli Lazio Rosso of Winery Vini Vannelli matches generally quite well with dishes of beef, pasta or lamb such as recipes of chinese noodles with beef, pasta with puttanesca sauce or leg of lamb with herb stuffing.
Details and technical informations about Winery Vini Vannelli's Castello di Fonte Rufoli Lazio Rosso.
Discover the grape variety: Khendorni
Most certainly of Armenian origin. It should be noted, however, that in Azerbaijan a grape variety called Khindogny is cultivated, with a synonym, Khendorni, which resembles it like two drops of water. In France, Khendorni is virtually unknown.
Last vintages of this wine
The best vintages of Castello di Fonte Rufoli Lazio Rosso from Winery Vini Vannelli are 0, 2013
Informations about the Winery Vini Vannelli
The Winery Vini Vannelli is one of of the world's great estates. It offers 40 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
