Winery Cantina al di là del FiumeSaramat
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Saramat from the Winery Cantina al di là del Fiume
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saramat of Winery Cantina al di là del Fiume in the region of Emilia-Romagna is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Saramat of Winery Cantina al di là del Fiume in the region of Emilia-Romagna often reveals types of flavors of cherry, earth or red fruit.
Food and wine pairings with Saramat
Pairings that work perfectly with Saramat
Original food and wine pairings with Saramat
The Saramat of Winery Cantina al di là del Fiume matches generally quite well with dishes of pasta, veal or pork such as recipes of light lasagne without béchamel sauce, blanquette of veal in the old way (self-cooker) or ham and cheese omelette.
Details and technical informations about Winery Cantina al di là del Fiume's Saramat.
Discover the grape variety: Muscat reine des vignes
Obtained in Hungary in 1916 by Jean (Janos) Mathiasz by crossing the Beirut date tree with the Csaba pearl. This variety is nowadays very little multiplied, but it is registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Saramat from Winery Cantina al di là del Fiume are 2018, 2013, 2016
Informations about the Winery Cantina al di là del Fiume
The Winery Cantina al di là del Fiume is one of of the world's greatest estates. It offers 5 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
