Winery Casale VallechiesaCesanese
Red wine
In the mouth this red wine is a 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 Casale Vallechiesa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cesanese of Winery Casale Vallechiesa in the region of Lazio is a 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 Casale Vallechiesa matches generally quite well with dishes of beef, pasta or veal such as recipes of oxtail confit in red wine, rigatoni with courgettes and tomatoes or bocconcini (veal rolls with ham and comté).
Details and technical informations about Winery Casale Vallechiesa's Cesanese.
Discover the grape variety: Argant
Supple and simple reds, clear ruby colour, soft tannins and light mouth with moderate acidity, with understated aromas of red fruits. Rustic profile for early drinking. Preserved in a few ampelographic collections as a heritage variety, studied for its genetic and historical interest. Rare and poorly documented black grape grown in very small quantities.
Last vintages of this wine
The best vintages of Cesanese from Winery Casale Vallechiesa are 0
Informations about the Winery Casale Vallechiesa
The Winery Casale Vallechiesa is one of of the world's great estates. It offers 23 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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
