Winery CalafataLevato di Redola
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Sangiovese and the Merlot.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
The Levato di Redola of the Winery Calafata is in the top 10 of wines of Colline Lucchesi.
Taste structure of the Levato di Redola from the Winery Calafata
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Levato di Redola of Winery Calafata in the region of Tuscany is a .
Food and wine pairings with Levato di Redola
Pairings that work perfectly with Levato di Redola
Original food and wine pairings with Levato di Redola
The Levato di Redola of Winery Calafata matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef casserole, lamb mouse confit in wine or flights in the wind à la provençale.
Details and technical informations about Winery Calafata's Levato di Redola.
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 Levato di Redola from Winery Calafata are 2014, 0, 2013
Informations about the Winery Calafata
The Winery Calafata is one of of the world's greatest estates. It offers 9 wines for sale in the of Colline Lucchesi to come and discover on site or to buy online.
The wine region of Colline Lucchesi
Tuscan DOC (1968) on hills north and east of Lucca, between the Apennines and Tyrrhenian Sea, temperate climate with cool nights and long growing season. Sangiovese the signature red (45-80% of Rosso): refined and fruity with cherry, raspberry, violet, herbs and spice, firm tannins and lively acidity — blended with Canaiolo, Ciliegiolo, Merlot and Syrah. Vermentino white, taut with citrus notes. Trebbiano, Malvasia and Chardonnay.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Organoleptic
Elements, such as flavours and tactile sensations, that can stimulate a sensory receptor.
