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 Calabre 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 beef tongue with vegetables, spaghetti with clams or moroccan tagine with lamb and cardoons.
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 Vivacqua
The Winery Vivacqua is one of of the world's greatest estates. It offers 5 wines for sale in the of Calabre to come and discover on site or to buy online.
The wine region of Calabre
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.
News related to this wine
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In this first episode of a series dedicated to Chablis wines on @The Wine Show @Home, wine expert and TV host Joe Fattorini introduces the vineyards and the wines of Chablis through a tasting of three wines: a Petit Chablis, a Chablis and a Chablis Premier Cru. #PureChablis #BourgogneWines #Chablis ...
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The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
