Winery Cantine LupoCesanese
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 poultry, beef or veal.
Taste structure of the Cesanese from the Winery Cantine Lupo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cesanese of Winery Cantine Lupo in the region of Lazio is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Cesanese
Pairings that work perfectly with Cesanese
Original food and wine pairings with Cesanese
The Cesanese of Winery Cantine Lupo matches generally quite well with dishes of beef, pasta or veal such as recipes of fondue with broth, gratin of coquillettes with ham or provencal veal tendrons.
Details and technical informations about Winery Cantine Lupo's Cesanese.
Discover the grape variety: Hölder
Aromatic, lively whites to drink young, with a pale golden colour, an airy palate with preserved acidity, and signature aromas of citrus (lemon), white flowers, green apple and mineral notes close to Riesling. Distinctive aromatic profile. Grown on a few hectares in Franconia, it remains confidential and is used for typical dry whites. A German white variety bred in 1936 in Würzburg (Riesling × Silvaner), late-ripening.
Last vintages of this wine
The best vintages of Cesanese from Winery Cantine Lupo are 2015, 2014, 0
Informations about the Winery Cantine Lupo
The Winery Cantine Lupo is one of of the world's greatest estates. It offers 10 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Two-millennia Roman vineyard, predominantly white on the volcanic soils of the Castelli Romani. Frascati DOC as figurehead: fresh, accessible whites based on Malvasia and Trebbiano, notes of green apple, white flowers and almond, slightly bitter finish. Also Bellone and Grechetto. Emblematic red: Cesanese del Piglio DOCG, fleshy with notes of ripe cherry, dry herbs and spice, round tannins.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
