Winery Cantina CerveteriTertium Rosso
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tertium Rosso from the Winery Cantina Cerveteri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tertium Rosso of Winery Cantina Cerveteri in the region of Lazio is a with a nice balance between acidity and tannins.
Food and wine pairings with Tertium Rosso
Pairings that work perfectly with Tertium Rosso
Original food and wine pairings with Tertium Rosso
The Tertium Rosso of Winery Cantina Cerveteri matches generally quite well with dishes of beef, pasta or veal such as recipes of quick meatloaf, spaghetti with shrimp and cream or veal paupiettes with onions and tomatoes.
Details and technical informations about Winery Cantina Cerveteri's Tertium Rosso.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Tertium Rosso from Winery Cantina Cerveteri are 2013, 0, 2012
Informations about the Winery Cantina Cerveteri
The Winery Cantina Cerveteri is one of of the world's greatest estates. It offers 24 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
