Winery Cantina la SpinaCimaalta Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Cimaalta Rosso from the Winery Cantina la Spina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cimaalta Rosso of Winery Cantina la Spina in the region of Umbria is a .
Food and wine pairings with Cimaalta Rosso
Pairings that work perfectly with Cimaalta Rosso
Original food and wine pairings with Cimaalta Rosso
The Cimaalta Rosso of Winery Cantina la Spina matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with pickle sauce, pastasciutta (corsica) or beef tournedos with boursin.
Details and technical informations about Winery Cantina la Spina's Cimaalta Rosso.
Discover the grape variety: Callet
This grape variety is native to the Balearic Islands (Spain), more precisely to the island of Mayorque, and has been cultivated for a very long time. It is said to be the result of a natural cross between the Callet Cas Concos (Negrella) and the Fogoneu, the former being in danger of extinction. Callet is hardly known in other wine-producing countries, but in France it should be interesting for the production of original rosé wines that are pleasant to drink.
Last vintages of this wine
The best vintages of Cimaalta Rosso from Winery Cantina la Spina are 0
Informations about the Winery Cantina la Spina
The Winery Cantina la Spina is one of of the world's greatest estates. It offers 9 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Glycerol
Alcohol very present in wine (after ethyl alcohol) and which reinforces its unctuousness and fatty sensation.
