Palladio Rosso 2020
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This food-friendly wine paris well with savory pasta dishes and grilled red meat.
Since it was founded in 1992, Palladio wines have received numerous accolades as Best Buys from food and wine journalists. With its stylish packaging, extreme versatility and value-oriented pricing, Palladio allows the American wine drinker to enjoy the best quality wines from Italy every day. World-renowned oenologist Alberto Antonini’s involvement and direction serves as a guarantee that this wine is produced to be the true expression of this historical appellation. Grapes that produce Palladio wines are grown in the Montalbano district near the historical cities of Florence and Siena. Vineyards thrive in this area. The soil is composed mostly of clay schists, commonly called galestri, which are rich in structure and poor in organic substances. The local climate, usually a mild winter, rainy spring, hot summer and temperate autumn, is perfect for the maturation of grapes. Even in winter, rainy periods usually alternate with crisp, sunny days. Snowfall is rare and when it does occur, it melts quickly. At Palladio, quality winemaking begins in the vineyard where management is constant and procedures such as vine-trimming, green pruning and leaf removal all ensure superior grape quality. The winery is equipped with the most technologically advanced equipment, including horizontal, air-pumped presses, vacuum filtration and temperature-controlled fermentation, although the greatest emphasis is placed on the selection of quality fruit at harvest.
Italian Red Wine
While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure for its red wines. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.
The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.
For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau (Grenache), Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.