Winery Casa Alle VaccheColorino
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 Colorino from the Winery Casa Alle Vacche
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Colorino of Winery Casa Alle Vacche in the region of Tuscany is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Colorino
Pairings that work perfectly with Colorino
Original food and wine pairings with Colorino
The Colorino of Winery Casa Alle Vacche matches generally quite well with dishes of beef, lamb or veal such as recipes of fillet of beef with morels, lamb with masalé sauce and rice or cordon bleu with veal and cured ham.
Details and technical informations about Winery Casa Alle Vacche's Colorino.
Discover the grape variety: Lercat
Most certainly Pyrenean of Jurançonnais more precisely. It has long been confused with the lauzet, although its leaves are somewhat different. It is practically no longer present in the vineyards, which means that it is clearly on the way out. Published genetic analyses have revealed that it is related to one or more grape varieties, including Courbu Blanc. For more information, click here! - Synonymy: Arcat in Lasseube (Pyrénées atlantiques) (the synonymy of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Colorino from Winery Casa Alle Vacche are 0, 2016
Informations about the Winery Casa Alle Vacche
The Winery Casa Alle Vacche is one of of the world's great estates. It offers 20 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
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.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
