This is a nicely extracted wine, very fruit forward with a touch of mild residual sugar, which works well. Here a slight earthy, mushroom taste that works well.
Renosu Rosso has a ruby colour with a garnet rim. The aromatic bouquet is defined by scents of mulberry, candied cherry, coffee powder and graphite, along with with mediterranean scents of myrtle, olive pâté and rosemary as well as pleasant and perfectly integrated vinous notes. The entry on the palate is round and immediate, promptly invigorated by the marked savoury tone and the delicate tannic texture, in a progression consistent with the olfactory sensations. Renosu Rosso is a spontaneous interpretation of exceptional typicality, accessible and satisfying at the same time.
Food pairing: Renosu Rosso is best paired with medium-structured dishes
aromatised with mediterranean herbs, as well as with medium-aged cow’s milk cheeses and cured meats, stewed lamb and rabbit. This is a versatile red wine that can also be served with seafood dishes such as complex swordfish preparations, baby octopus in tomato sauce, tasty fish soups or with Luciana-style octopus.
