Winery CaparzoLa Caduta Rosso di Montalcino
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the La Caduta Rosso di Montalcino from the Winery Caparzo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Caduta Rosso di Montalcino of Winery Caparzo in the region of Toscane is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the La Caduta Rosso di Montalcino of Winery Caparzo in the region of Toscane often reveals types of flavors of cherry, earthy or blueberry and sometimes also flavors of strawberries, vanilla or black fruits.
Food and wine pairings with La Caduta Rosso di Montalcino
Pairings that work perfectly with La Caduta Rosso di Montalcino
Original food and wine pairings with La Caduta Rosso di Montalcino
The La Caduta Rosso di Montalcino of Winery Caparzo matches generally quite well with dishes of beef, lamb or veal such as recipes of beef in white wine, lamb kleftiko (greek) or roast veal with cider.
Details and technical informations about Winery Caparzo's La Caduta Rosso di Montalcino.
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 La Caduta Rosso di Montalcino from Winery Caparzo are 2016, 2013, 2011, 2010 and 2009.
Informations about the Winery Caparzo
The Winery Caparzo is one of of the world's greatest estates. It offers 30 wines for sale in the of Rosso di Montalcino to come and discover on site or to buy online.
The wine region of Rosso di Montalcino
The wine region of Rosso di Montalcino is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Podere le Ripi or the Domaine Stella di Campalto produce mainly wines red, white and pink. The most planted grape varieties in the region of Rosso di Montalcino are Sangiovese, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Rosso di Montalcino often reveals types of flavors of strawberries, dried rose or caramel and sometimes also flavors of thyme, dried herbs or almonds.
The wine region of Toscane
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
News related to this wine
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Understand (or almost) everything about Bourgogne wines in less than a minute? Just do it! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #Bourgogne ...
The appellations of Bourgogne
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The Irancy appellation seen by Clotilde Davenne
Clotilde Davenne, from the eponymous estate, mentions the cherry as a main characteristic of the Irancy appellation. She tells us about the Pinot Noir variety which reveals, in its northern location of Bourgogne, lots of freshness and fruitiness that gives the appellation a very special place among the wines of the region. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https: ...
The word of the wine: Amylic
Aroma reminiscent of banana, candy, and sometimes nail polish, particularly present in primeur wines. The amylic taste is reminiscent of the aromas of industrial confectionery and does not reflect a great expression of terroir.
