Winery Cassine di PietraNobile Incontro
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 beef, game (deer, venison) or lamb.
Taste structure of the Nobile Incontro from the Winery Cassine di Pietra
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nobile Incontro of Winery Cassine di Pietra in the region of Veneto is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Nobile Incontro
Pairings that work perfectly with Nobile Incontro
Original food and wine pairings with Nobile Incontro
The Nobile Incontro of Winery Cassine di Pietra matches generally quite well with dishes of beef, pasta or lamb such as recipes of kafta bil saniyeh (lebanese dish), pasta à la forestière (chanterelles) or mouse of lamb with thyme.
Details and technical informations about Winery Cassine di Pietra's Nobile Incontro.
Discover the grape variety: Gros Colman
Table grape with long clusters and spherical blue-black berries with thick skin and juicy flesh, with a pleasant sweet taste. Late-ripening. Very rarely vinified. Father of the Alphonse Lavallée. Now marginal in commercial cultivation, it survives in a few amateur gardens and ampelographic collections for its heritage value and genetic interest. French black table grape variety, grown for fresh consumption in the 19th century.
Informations about the Winery Cassine di Pietra
The Winery Cassine di Pietra is one of of the world's great estates. It offers 79 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
