Winery Cantine FabiSyrah
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Syrah from the Winery Cantine Fabi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah of Winery Cantine Fabi in the region of Lazio is a with a nice freshness.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Cantine Fabi matches generally quite well with dishes of beef, pasta or veal such as recipes of beef stew with white wine, pasta with neapolitan sauce and mushrooms or chicken supreme with morels.
Details and technical informations about Winery Cantine Fabi's Syrah.
Discover the grape variety: Kyoho
Tetraploid variety, of Japanese origin, which would have been obtained in 1939 by Oinoue by crossing the ishinara wase - mutation of campbell early - by the centennial seedless. In Japan, Kyoho is a very important cultivar. It is also found in South Korea, in the Republic of China (Taiwan), in the United States (California), in Chile, in Brazil, in Australia, etc.
Last vintages of this wine
The best vintages of Syrah from Winery Cantine Fabi are 2018, 2016, 0, 2017
Informations about the Winery Cantine Fabi
The Winery Cantine Fabi is one of of the world's greatest estates. It offers 15 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: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
