Winery Vozzi ViniKouros Rosso
Red wine
This wine is a blend of 2 varietals which are the Sangiovese 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 Kouros Rosso from the Winery Vozzi Vini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kouros Rosso of Winery Vozzi Vini in the region of Basilicata is a powerful.
Food and wine pairings with Kouros Rosso
Pairings that work perfectly with Kouros Rosso
Original food and wine pairings with Kouros Rosso
The Kouros Rosso of Winery Vozzi Vini matches generally quite well with dishes of beef, pasta or lamb such as recipes of chicken, beef and lamb couscous (morocco), pasta with neapolitan sauce and mushrooms or braised lamb with peppers.
Details and technical informations about Winery Vozzi Vini's Kouros Rosso.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Kouros Rosso from Winery Vozzi Vini are 0
Informations about the Winery Vozzi Vini
The Winery Vozzi Vini is one of of the world's greatest estates. It offers 1 wines for sale in the of Basilicata to come and discover on site or to buy online.
The wine region of Basilicata
Basilicata, in Southern Italy, is a region whose name rarely appears in wine circles. It is best known for its red wines made from the Aglianico grape, and in particular for the Aglianico del Vulture appellation. It has only four DOCs, which collectively cover only two of every 100 bottles produced here. The remaining 98% is sold under IGT or, more likely, Vino da Tavola.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
