Winery Zanasi - 1984 Metodo Classico Rosé Millesimato

Winery Zanasi1984 Metodo Classico Rosé Millesimato

The 1984 Metodo Classico Rosé Millesimato of Winery Zanasi is a wine from the region of Emilia-Romagna.
This wine generally goes well with
The 1984 Metodo Classico Rosé Millesimato of the Winery Zanasi is in the top 0 of wines of Emilia-Romagna.

Details and technical informations about Winery Zanasi's 1984 Metodo Classico Rosé Millesimato.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Moscatel de Alejandr&iacutea

Intensely aromatic muscated whites with a pale golden to amber robe, an ample, rounded palate, and signature aromas of muscat, white flowers (orange blossom, jasmine), exotic fruits and fresh grape. Mainly in naturally sweet and concentrated liqueur wines. Star of Málaga DO, Moscatel de Valencia DO, Setúbal DOC, Passito di Pantelleria DOC and Maghrebi Muscats. Spanish synonym for Muscat of Alexandria, a historic aromatic variety from the eastern Mediterranean.

Informations about the Winery Zanasi

The winery offers 18 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Émilie-Romagne

The Winery Zanasi is one of of the world's great estates. It offers 15 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.

Top wine Emilia-Romagna
In the top 200000 of of Italy wines
In the top 15000 of of Emilia-Romagna wines
In the top 150000 of wines
In the top 1500000 wines of the world

The wine region of Emilia-Romagna

Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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