Winery Cascina del ColleBio Zero Abruzzo Rosso
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Bio Zero Abruzzo Rosso from the Winery Cascina del Colle
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bio Zero Abruzzo Rosso of Winery Cascina del Colle in the region of Abruzzo is a with a nice freshness.
Food and wine pairings with Bio Zero Abruzzo Rosso
Pairings that work perfectly with Bio Zero Abruzzo Rosso
Original food and wine pairings with Bio Zero Abruzzo Rosso
The Bio Zero Abruzzo Rosso of Winery Cascina del Colle matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tenderloin wellington, pasta with peas and bacon or pork tenderloin with chorizo and peppers.
Details and technical informations about Winery Cascina del Colle's Bio Zero Abruzzo Rosso.
Discover the grape variety: Garanoir
Intraspecific cross between Gamay and Reichensteiner obtained in 1970 by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). From this same crossbreed, Gamaret and Mara were also born.
Last vintages of this wine
The best vintages of Bio Zero Abruzzo Rosso from Winery Cascina del Colle are 1997, 0
Informations about the Winery Cascina del Colle
The Winery Cascina del Colle is one of of the world's great estates. It offers 25 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Abruzzo is an Italian wine region located on the eastern (Adriatic) coast. Its immediate neighbors in CentralItaly are Marche to the North, Lazio to the west and southwest and Molise to the southeast. Abruzzo has one DOCG - Montepulciano d'Abruzzo Colline Teramane - and three DOC wine appellations. The reds and Cerasuolo d'Abruzzo and Montepulciano d'Abruzzo, as well as the white wine appellation Trebbiano d'Abruzzo are the most notable, followed by the lesser-known Controguerra.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
