Winery VivacquaSan Vito Di Luzzi Rosso
Red wine
This wine is a blend of 2 varietals which are the Gaglioppo and the Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the San Vito Di Luzzi Rosso from the Winery Vivacqua
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the San Vito Di Luzzi Rosso of Winery Vivacqua in the region of Calabria is a powerful.
Food and wine pairings with San Vito Di Luzzi Rosso
Pairings that work perfectly with San Vito Di Luzzi Rosso
Original food and wine pairings with San Vito Di Luzzi Rosso
The San Vito Di Luzzi Rosso of Winery Vivacqua matches generally quite well with dishes of beef, pasta or lamb such as recipes of baked lasagna, pastasciutta (corsica) or lamb tagine with dried fruits and herbs.
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.
Last vintages of this wine
The best vintages of San Vito Di Luzzi Rosso from Winery Vivacqua are 0
Informations about the Winery Vivacqua
The Winery Vivacqua is one of of the world's greatest estates. It offers 5 wines for sale in the of Calabria to come and discover on site or to buy online.
The wine region of Calabria
Calabria is a wine region in southern Italy, in fact a large peninsula that juts out between the Ionian Sea and the Tyrrhenian Sea. It is separated from Sicily by the narrow Strait of Messina. Its northern border with Basilicata is marked by the peaks of the southern Apennines. Calabria and its wines have undergone many influences over the centuries.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
