Winery Casata Merge1960 Cesanese
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the 1960 Cesanese from the Winery Casata Merge
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1960 Cesanese of Winery Casata Merge in the region of Lazio is a powerful with a nice freshness.
Food and wine pairings with 1960 Cesanese
Pairings that work perfectly with 1960 Cesanese
Original food and wine pairings with 1960 Cesanese
The 1960 Cesanese of Winery Casata Merge matches generally quite well with dishes of beef, pasta or veal such as recipes of harira de mamie (moroccan soup), spaghetti with squid ink (italy) or sauté of veal with mushrooms.
Details and technical informations about Winery Casata Merge's 1960 Cesanese.
Discover the grape variety: Carminoir
Intraspecific crossing between pinot noir and cabernet-sauvignon obtained in 1982 at the Federal Research Station Agroscope Changins in Wadenswil (Switzerland). It can be found in Switzerland, Germany, Belgium, ... in France it is very little known.
Last vintages of this wine
The best vintages of 1960 Cesanese from Winery Casata Merge are 2014, 0, 2017
Informations about the Winery Casata Merge
The Winery Casata Merge is one of of the world's great estates. It offers 32 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: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
