Winery La TognazzaCome Se Fosse
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Come Se Fosse from the Winery La Tognazza
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Come Se Fosse of Winery La Tognazza in the region of Lazio is a powerful with a nice freshness.
Food and wine pairings with Come Se Fosse
Pairings that work perfectly with Come Se Fosse
Original food and wine pairings with Come Se Fosse
The Come Se Fosse of Winery La Tognazza matches generally quite well with dishes of beef, pasta or veal such as recipes of southern beef meatballs, pasta with crispy parma ham or old-fashioned pork roll.
Details and technical informations about Winery La Tognazza's Come Se Fosse.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Come Se Fosse from Winery La Tognazza are 2015, 2016, 2013, 0 and 2017.
Informations about the Winery La Tognazza
The Winery La Tognazza is one of of the world's greatest estates. It offers 8 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Two-millennia Roman vineyard, predominantly white on the volcanic soils of the Castelli Romani. Frascati DOC as figurehead: fresh, accessible whites based on Malvasia and Trebbiano, notes of green apple, white flowers and almond, slightly bitter finish. Also Bellone and Grechetto. Emblematic red: Cesanese del Piglio DOCG, fleshy with notes of ripe cherry, dry herbs and spice, round tannins.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
