Winery CaduceusLei Li Nebbiolo Rosé
Pink wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Sangiovese and the Zinfandel.
This wine generally goes well with pork, poultry or beef.
The Lei Li Nebbiolo Rosé of the Winery Caduceus is in the top 70 of wines of Arizona.
Wine flavors and olphactive analysis
On the nose the Lei Li Nebbiolo Rosé of Winery Caduceus in the region of Arizona often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of red fruit, tropical fruit.
Food and wine pairings with Lei Li Nebbiolo Rosé
Pairings that work perfectly with Lei Li Nebbiolo Rosé
Original food and wine pairings with Lei Li Nebbiolo Rosé
The Lei Li Nebbiolo Rosé of Winery Caduceus matches generally quite well with dishes of beef, lamb or veal such as recipes of feijoada ( portuguese cassoulet ), couscous merguez or veal tagine with prunes.
Details and technical informations about Winery Caduceus's Lei Li Nebbiolo Rosé.
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 Lei Li Nebbiolo Rosé from Winery Caduceus are 2012, 0, 2014
Informations about the Winery Caduceus
The Winery Caduceus is one of of the world's great estates. It offers 65 wines for sale in the of Arizona to come and discover on site or to buy online.
The wine region of Arizona
Emerging US Southwest state, high-altitude vineyards (1,370-1,580 m) on volcanic soils. Rhone and Mediterranean grapes are the stars: signature Syrah (blackberry, pepper, olive, violet, round tannins), fruity Grenache, dense sun-drenched Mourvedre. Also spicy Tempranillo and fruity Sangiovese. Aromatic Viognier (apricot, flowers) and deeply coloured Petite Sirah in whites.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
