Winery Vinicola ConsoliRubellio 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 Rubellio Rosso from the Winery Vinicola Consoli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rubellio Rosso of Winery Vinicola Consoli in the region of Lazio is a .
Food and wine pairings with Rubellio Rosso
Pairings that work perfectly with Rubellio Rosso
Original food and wine pairings with Rubellio Rosso
The Rubellio Rosso of Winery Vinicola Consoli matches generally quite well with dishes of beef, pasta or veal such as recipes of pastasciutta (corsica), awara broth or pork tenderloin with mushroom sauce.
Details and technical informations about Winery Vinicola Consoli's Rubellio Rosso.
Discover the grape variety: Floreal
A wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified), resulting from an interspecific cross between Villaris and Mtp 3159-2-12 (for the latter, one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.). Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.
Informations about the Winery Vinicola Consoli
The Winery Vinicola Consoli is one of of the world's great estates. It offers 71 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: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
