Winery AnzelinCabernet Franc
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Cabernet Franc from the Winery Anzelin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cabernet Franc of Winery Anzelin in the region of Friuli-Venezia Giulia is a powerful.
Food and wine pairings with Cabernet Franc
Pairings that work perfectly with Cabernet Franc
Original food and wine pairings with Cabernet Franc
The Cabernet Franc of Winery Anzelin matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef marengo "my mom" style, eggplant and zucchini lasagna or quick couscous.
Details and technical informations about Winery Anzelin's Cabernet Franc.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Cabernet Franc from Winery Anzelin are 0
Informations about the Winery Anzelin
The Winery Anzelin is one of of the world's greatest estates. It offers 5 wines for sale in the of Friuli Isonzo to come and discover on site or to buy online.
The wine region of Friuli Isonzo
DOC of Friuli-Venezia Giulia on the alluvial terraces of the Isonzo, star of Italian whites. Signature Sauvignon: pure and taut with notes of grapefruit, lime, boxwood, fresh herbs, white flowers and a mineral touch, crystalline palate — transalpine benchmark. Pinot Grigio ramato, full Friulano (almond), saline Ribolla Gialla, opulent Chardonnay. Supple Merlot, peppery Refosco reds.
The wine region of Friuli-Venezia Giulia
Italian benchmark of great whites of elegance and minerality. Emblematic Friulano with notes of fresh almond, pear and white flowers, taut Ribolla Gialla, precise Pinot Grigio, lively Sauvignon and balanced Chardonnay. Rare sweet Picolit (DOCG), saline Malvasia Istriana. Rising reds: fruity spicy Refosco, more tannic Pignolo and Schioppettino.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
