Winery Casale Cento CorviKottabos Rosso
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 Kottabos Rosso from the Winery Casale Cento Corvi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kottabos Rosso of Winery Casale Cento Corvi in the region of Lazio is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
Food and wine pairings with Kottabos Rosso
Pairings that work perfectly with Kottabos Rosso
Original food and wine pairings with Kottabos Rosso
The Kottabos Rosso of Winery Casale Cento Corvi matches generally quite well with dishes of beef, pasta or veal such as recipes of shepherd's pie (quebec!), saffron pasta with prawns or puchero.
Details and technical informations about Winery Casale Cento Corvi's Kottabos Rosso.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of Kottabos Rosso from Winery Casale Cento Corvi are 2014, 0, 2012
Informations about the Winery Casale Cento Corvi
The Winery Casale Cento Corvi is one of of the world's greatest estates. It offers 26 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: Carbonic maceration
Fermentation of whole grapes in a carbon dioxide-saturated atmosphere. This type of fermentation produces very aromatic and flattering wines.
