Winery Bottid'Oltre 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 d'Oltre Cabernet Sauvignon from the Winery Botti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the d'Oltre Cabernet Sauvignon of Winery Botti in the region of Emilia-Romagna is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with d'Oltre Cabernet Sauvignon
Pairings that work perfectly with d'Oltre Cabernet Sauvignon
Original food and wine pairings with d'Oltre Cabernet Sauvignon
The d'Oltre Cabernet Sauvignon of Winery Botti matches generally quite well with dishes of beef, pasta or veal such as recipes of daube niçoise, pasta with scamorza and pancetta cheese or sauté of pork with carrots and potatoes.
Details and technical informations about Winery Botti's d'Oltre 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 d'Oltre Cabernet Sauvignon from Winery Botti are 2014, 2018, 0, 2013 and 2019.
Informations about the Winery Botti
The Winery Botti is one of of the world's greatest estates. It offers 15 wines for sale in the of Colli Bolognesi to come and discover on site or to buy online.
The wine region of Colli Bolognesi
Emilia-Romagna DOC on the hills south and west of Bologna. Signature native Pignoletto white: lively and floral with hallmark notes of green apple, citrus, white flowers, fresh herbs and an almond touch, taut and refreshing palate — often frizzante sparkling, the Bolognese aperitif. Also zesty Sauvignon, ample Chardonnay. Reds: juicy Barbera (cherry, plum), firm Cabernet, supple Merlot, accessible Sangiovese.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
