Thursday, August 21, 2008

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Rossese aMaccia

'Tis some day that I am obsessed with Teresa rossese: and if not do not know how we taste it, taste it and if not then they ask the examination, and so on ... start to shoot some wine, but in Venice Mestre and are not for sale until I go to the expenses of the Panorama, and what I am in the wine department? The ROSSESE!!
Ok is the other large retailers but not trovnado we settle.




has a red ruby \u200b\u200bto garnet with aging;
  • vinous intense yet delicate, lingering with hints of rose, violet and black currant, strawberry production in some;
  • smooth taste, warm, often smooth, more or less aromatic, with nice mild bitter vein, due to tannins, rich fabric and body;
  • minimum alcohol 12 ° (13 ° in the upper)
  • minimum acidity 4.5 ‰
  • dry minimum 23 ‰
    We have cmq bought but it was antiquated, and our 2003 vintage was much grain, and being aged had all the flavors of aged wine.
The Rossese - who had the Doc - is produced with the quality of grapes Rossese: wine is a ruby \u200b\u200bred color, smooth taste, fragrant and full bodied and intense. Can be matched to the white meat both the red ones, but can also be enjoyed at other times of the meal (first, cheese etc.).


has an alcohol content between 12 and 13 degrees. It is good to eat

over the 4-8 years, without making it too old. Serve at a temperature between 16 and 18 degrees.

Accompaniment: with the old, traditional goat stew with beans, stuffed goat, lamb, rabbit all'erbette, veal with sage, terrine of pheasant, guinea fowl with mushroom cream, and cheeses in a saucepan of thrushes 'high val Nervia.

The heat had exhausted us so we settle for tasting with cheese and several slices of sopressa: it was definitely a good discovery!




Posted by admin at 3:15 AM

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