Winery CanthusAltichiero
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 Altichiero from the Winery Canthus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Altichiero of Winery Canthus in the region of Veneto is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Altichiero
Pairings that work perfectly with Altichiero
Original food and wine pairings with Altichiero
The Altichiero of Winery Canthus matches generally quite well with dishes of beef, pasta or lamb such as recipes of boles de picolat (catalan meatballs), my lasagna bolognese (without béchamel sauce) or leg or shoulder of lamb with honey and thyme.
Details and technical informations about Winery Canthus's Altichiero.
Discover the grape variety: Raboso Piave
A very old variety known and cultivated more precisely in the north-east of Italy in the Veneto region (provinces of Treviso, Padua, Venice, etc.), not to be confused with Raboso Veronese, which is the result of an intraspecific cross between Raboso Piave and Marzemina Bianca. Raboso Piave is practically unknown in other wine-producing countries.
Last vintages of this wine
The best vintages of Altichiero from Winery Canthus are 0
Informations about the Winery Canthus
The Winery Canthus is one of of the world's great estates. It offers 24 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
