Winery CasadioAbisso
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Abisso from the Winery Casadio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Abisso of Winery Casadio in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Abisso
Pairings that work perfectly with Abisso
Original food and wine pairings with Abisso
The Abisso of Winery Casadio matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pipe rigate bolognese sauce, chicken and shrimp jambalaya or endive and avocado salad.
Details and technical informations about Winery Casadio's Abisso.
Discover the grape variety: Ferradou
Ferradou noir is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Ferradou noir can be found in the vineyards of the South West.
Informations about the Winery Casadio
The Winery Casadio is one of of the world's greatest estates. It offers 7 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Cellar master
The cellar master is the technical manager of a winery (usually a professional oenologist), who presides over and oversees the wine-making process and its maturation. Unlike an oenologist in a wine laboratory, who intervenes on an ad hoc basis to assist the winemaker, the cellar master is part of the estate's technical team.
