Winery Cantina CoppolaLi Cuti Alezio Rosato
Pink wine
This wine generally goes well with
Details and technical informations about Winery Cantina Coppola's Li Cuti Alezio Rosato.
Discover the grape variety: Bobal
Intensely coloured, structured reds with an inky robe and tight tannins, featuring aromas of blackberry, black plum, black cherry, spices, liquorice and balsamic notes. High acidity and good ageing potential in old vines. The absolute star of Utiel-Requena DO (Valencia province) where it is experiencing a marked qualitative revival, also made as typey Clarete rosés and modern ageing cuvées. Also in Manchuela DO and Ribera del Júcar DO. Native Levantine grape.
Last vintages of this wine
The best vintages of Li Cuti Alezio Rosato from Winery Cantina Coppola are 0
Informations about the Winery Cantina Coppola
The Winery Cantina Coppola is one of of the world's greatest estates. It offers 16 wines for sale in the of Alezio to come and discover on site or to buy online.
The wine region of Alezio
Rare Venetian DOC (Padua, Bagnoli di Sopra, low alluvial lands between the Colli Euganei and the Brenta, moisture-retaining clay alluvial soils, recognised 1995): Friularo/Raboso Piave (>70%) in an austere red with intense notes of tart cherries, leather, blackberries and firm tannins, high structural acidity — ages 10-15 years. Moscato Giallo in a floral, exotic sweet white (Fior d'Arancio). Adjacent Bagnoli Friularo DOCG. Venetian curiosity.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
