Paxxo - Stefano Accordini

Paxxo - Stefano AccordiniThe Paxxo by Stefano Accordini from Veneto presents a dense, purple-red color in the glass. After the first swirl, this red wine reveals a high viscosity, which can be seen in clear stained glass windows at the edge of the glass. In the glass, this red wine from Stefano Accordini presents aromas of morello cherries, blackberries, blackcurrants, mulberries and plums, complemented by black tea, cinnamon and cocoa beans. This wine impresses with its elegantly dry taste. It was bottled with 3.1 grams of residual sugar. This is a genuine quality wine that clearly stands out from simpler qualities and so, despite its dryness, this Italian naturally delights with the finest balance. Excellent taste does not necessarily need sugar. On the tongue, this powerful red wine is characterized by an incredibly dense texture. Thanks to its present fruit acidity, Paxxo is exceptionally fresh and lively on the palate. The finish of this well-matured red wine from the Veneto wine-growing region, more precisely from Rosso del Veneto IGT, is impressive with a remarkable finish. Vinification of the Stefano Accordini Paxxo The powerful Paxxo from Italy is a cuvée made from the Cabernet Sauvignon, Corvina, Merlot and Rondinella grape varieties. The Paxxo is obviously also influenced by the climate and the Rosso del Veneto IGT winegrowing style. This Italian wine can be described as an Old World wine in the best sense of the word, presenting itself as exceptionally complex. The grapes for this red wine from Italy are harvested exclusively by hand at the time of optimum ripeness. After harvesting, the grapes are immediately taken to the press house. Here they are selected and carefully crushed. This is followed by fermentation in small oak barrels at controlled temperatures. Fermentation is followed by maturation on the fine lees for several months before the wine is finally bottled. Dining recommendation for Stefano Accordini Paxxo This red wine from Italy is best enjoyed at a temperature of 15 - 18°C as an accompaniment to goose breast with ginger red cabbage and marjoram, boeuf bourguignon or roast veal liver with apples, onions and balsamic vinegar sauce. <p