Winery Cà del VéntCellatica
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Cellatica from the Winery Cà del Vént
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cellatica of Winery Cà del Vént in the region of Lombardia is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Cellatica of Winery Cà del Vént in the region of Lombardia often reveals types of flavors of earth.
Food and wine pairings with Cellatica
Pairings that work perfectly with Cellatica
Original food and wine pairings with Cellatica
The Cellatica of Winery Cà del Vént matches generally quite well with dishes of beef, pasta or lamb such as recipes of tournedos rossini with port sauce, shrimp marinade or fried vegetables with merguez and chipo.
Details and technical informations about Winery Cà del Vént's Cellatica.
Discover the grape variety: Persan
Elegant, structured reds with a deep ruby robe, firm tannins and fresh alpine acidity of intense red fruits (cherry, raspberry), blackfruit, spices, black pepper, alpine herbs and floral notes (violet). Fine ageing potential. A once near-extinct grape, preserved and now in renaissance for artisanal identity cuvées. Grown in Vin de Savoie AOC and Isère IGP. Native French grape of Savoie and Dauphiné, a rediscovered alpine signature.
Last vintages of this wine
The best vintages of Cellatica from Winery Cà del Vént are 2013, 2011, 0, 2014 and 2010.
Informations about the Winery Cà del Vént
The Winery Cà del Vént is one of of the world's great estates. It offers 35 wines for sale in the of Cellatica to come and discover on site or to buy online.
The wine region of Cellatica
Marche DOC of the Apennines (Ancona and Macerata provinces, Esino valley, limestone and clay-limestone terroirs, recognized 1995). Verdicchio dei Castelli di Jesi (>=50%) reigns in a lively, mineral white with intense citrus, almond, white flowers and a racy mineral-saline touch. Sangiovese and Montepulciano in fleshy, fruity reds with cherries and herbs. Trebbiano Toscano and Passerina as aromatic complements.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
