Winery CalvenschlösslFalzeron Rot'17
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Falzeron Rot'17 from the Winery Calvenschlössl
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Falzeron Rot'17 of Winery Calvenschlössl in the region of Trentino-Alto-Adige is a powerful.
Food and wine pairings with Falzeron Rot'17
Pairings that work perfectly with Falzeron Rot'17
Original food and wine pairings with Falzeron Rot'17
The Falzeron Rot'17 of Winery Calvenschlössl matches generally quite well with dishes of beef, pasta or lamb such as recipes of pasticcio (greece), fideuà (paella with pasta and fish) or giouvetsi (greek dish).
Details and technical informations about Winery Calvenschlössl's Falzeron Rot'17.
Discover the grape variety: Cabernet-Cortis
Interspecific cross between Cabernet Sauvignon and Solaris (Merzling x Geisenheim 6493 (Zarya Severa x Muscat Ottonel)) made in 1982 by Norbert Becker of the Freiburg Research Institute in Germany. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in the Netherlands, Denmark, Belgium, Switzerland, etc., but is still little known in France. Note that Cabernet-Carol has the same parents.
Informations about the Winery Calvenschlössl
The Winery Calvenschlössl is one of of the world's greatest estates. It offers 10 wines for sale in the of Trentino-Alto-Adige to come and discover on site or to buy online.
The wine region of Trentino-Alto-Adige
Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
