Winery ArquatesiDongione Cabernet Sauvignon
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Dongione Cabernet Sauvignon from the Winery Arquatesi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dongione Cabernet Sauvignon of Winery Arquatesi in the region of Emilia-Romagna is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Dongione Cabernet Sauvignon
Pairings that work perfectly with Dongione Cabernet Sauvignon
Original food and wine pairings with Dongione Cabernet Sauvignon
The Dongione Cabernet Sauvignon of Winery Arquatesi matches generally quite well with dishes of beef, pasta or veal such as recipes of stuffed beef rolls, chicken lasagna or home-made coq au vin.
Details and technical informations about Winery Arquatesi's Dongione Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Dongione Cabernet Sauvignon from Winery Arquatesi are 2010, 2008, 0, 2007
Informations about the Winery Arquatesi
The Winery Arquatesi is one of of the world's greatest estates. It offers 17 wines for sale in the of Emilia to come and discover on site or to buy online.
The wine region of Emilia
Kingdom of Lambrusco, the world's most-drunk sparkling red. Convivial, accessible sparklers from the Grasparossa (the fleshiest and most tannic), Salamino (balanced), Sorbara (pale and floral with red fruits) and Maestri varieties: ruby colour, lively foam, signature notes of cherry, raspberry, violet and flowers, fresh acidity. From dry to off-dry, perfect with Parma and Modena charcuterie. Also aromatic Malvasia and fresh Trebbiano.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
