Winery BianchiCerus Rosso
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cerus Rosso
Pairings that work perfectly with Cerus Rosso
Original food and wine pairings with Cerus Rosso
The Cerus Rosso of Winery Bianchi matches generally quite well with dishes of beef, lamb or spicy food such as recipes of brazilian feijoada, milk-fed lamb sautéed with saffron and lemon or thai green curry.
Details and technical informations about Winery Bianchi's Cerus Rosso.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Cerus Rosso from Winery Bianchi are 2012, 2016, 0
Informations about the Winery Bianchi
The Winery Bianchi is one of of the world's greatest estates. It offers 9 wines for sale in the of Ticino to come and discover on site or to buy online.
The wine region of Ticino
Ticino is a relatively small wine region in the alpine South of Switzerland, prized for its Merlot, and located along its border with Italy. The wine region's borders follow those of the canton of Ticino, a primarily Italian-speaking enclave in the landlocked multilingual country (the canton is called "Tessin" by the French and German speakers). Vineyard">Vineyards in region cover just over 1,100 hectares (2,700 acres) and are centred around the rivers and large, alpine lakes of the canton. The latter are a major tourist attraction - much like the lake of Como, just 5km (3 miles) from Ticino's southernmost tip - and they all share water with Italy.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
