Winery Al VantaggioFalernus Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Falernus Rosso from the Winery Al Vantaggio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Falernus Rosso of Winery Al Vantaggio in the region of Lazio is a .
Food and wine pairings with Falernus Rosso
Pairings that work perfectly with Falernus Rosso
Original food and wine pairings with Falernus Rosso
The Falernus Rosso of Winery Al Vantaggio matches generally quite well with dishes of beef, pasta or veal such as recipes of savoyard matafans, italian pasta salad or gizzards in sauce.
Details and technical informations about Winery Al Vantaggio's Falernus Rosso.
Discover the grape variety: Tannat
Tannat is a red grape variety from Béarn which belongs to the cotoïdes family. Present in several vineyards of France, it occupies nearly 3,000 ha. Its leaves are reddish with tan patches. Its bunches are either of normal size or larger. Its berries have a thin skin and are rounded. Its foliage has a swarthy appearance. This variety must be pruned long because it is vigorous. It likes sandy and gravelly soils. Tannat is often exposed to leafhoppers and mites. It is also somewhat susceptible to grey rot. It has 11 approved clones, including 474, 717 and 794. Once mature, this variety produces acidic, fruity, tannic, acidic and full-bodied wines. Various aromas emerge, notably tobacco, cinnamon and exotic wood. Tannat is rarely used alone. It is combined with iron-servadou to obtain a fruitier taste or with cabernet sauvignon to be more rounded.
Informations about the Winery Al Vantaggio
The Winery Al Vantaggio is one of of the world's greatest estates. It offers 3 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
