Winery VitusSelcerossa Classico
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.
The Selcerossa Classico of the Winery Vitus is in the top 70 of wines of Lazio.
Taste structure of the Selcerossa Classico from the Winery Vitus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Selcerossa Classico of Winery Vitus in the region of Lazio is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Selcerossa Classico
Pairings that work perfectly with Selcerossa Classico
Original food and wine pairings with Selcerossa Classico
The Selcerossa Classico of Winery Vitus matches generally quite well with dishes of beef, pasta or veal such as recipes of beef stew, cannelloni of meat or beef mironton.
Details and technical informations about Winery Vitus's Selcerossa Classico.
Discover the grape variety: Gaglioppo
A very old grape variety cultivated in southern Italy (Sicily, Calabria, etc.), the Greeks and Romans already knew it. It is related to sangiovese and mantonico bianco. According to Pierre Galet, Magliocco is identical to Galioppo.
Informations about the Winery Vitus
The Winery Vitus is one of of the world's greatest estates. It offers 4 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.
