Winery Antico Ceppo (L’Antico Ceppo)Cesanese
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Cesanese from the Winery Antico Ceppo (L’Antico Ceppo)
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cesanese of Winery Antico Ceppo (L’Antico Ceppo) in the region of Lazio is a .
Food and wine pairings with Cesanese
Pairings that work perfectly with Cesanese
Original food and wine pairings with Cesanese
The Cesanese of Winery Antico Ceppo (L’Antico Ceppo) matches generally quite well with dishes of beef, pasta or veal such as recipes of beef fashion, gratin of coquillettes with ham or osso bucco milanese.
Details and technical informations about Winery Antico Ceppo (L’Antico Ceppo)'s Cesanese.
Discover the grape variety: Dureza
This grape variety is said to originate in the north of the Ardèche department, but we find it very similar to Duras from the Gaillac region (Tarn). D.N.A. analyses have shown that Syrah is related to Mondeuse Blanche (mother) and Dureza (father). Italian and Swiss researchers have also suggested that Dureza, which is now endangered, is a brother or sister of the Italian variety Teroldego and that Pinot Noir is a close relative. Dureza is registered in the Official Catalogue of wine grape varieties, list A1. - Synonym: duré or duret (for all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Cesanese from Winery Antico Ceppo (L’Antico Ceppo) are 2010, 0
Informations about the Winery Antico Ceppo (L’Antico Ceppo)
The Winery Antico Ceppo (L’Antico Ceppo) is one of of the world's greatest estates. It offers 6 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
