Winery Cantina di OrtonaAmanti Cerasuolo d'Abruzzo
Pink wine
This wine generally goes well with pork, vegetarian or veal.
Food and wine pairings with Amanti Cerasuolo d'Abruzzo
Pairings that work perfectly with Amanti Cerasuolo d'Abruzzo
Original food and wine pairings with Amanti Cerasuolo d'Abruzzo
The Amanti Cerasuolo d'Abruzzo of Winery Cantina di Ortona matches generally quite well with dishes of lamb, veal or pork such as recipes of irish stew with beer, veal tagine with carrots or guinea fowl with cabbage.
Details and technical informations about Winery Cantina di Ortona's Amanti Cerasuolo d'Abruzzo.
Discover the grape variety: Négret de Banhars
Light, fruity reds with a clear ruby colour, silky tannins and supple palate, showing simple aromas of red fruits (cherry, raspberry) and gentle spices. Airy profile, now almost extinct. Preserved in INRAE varietal collections, it is a witness to the pre-phylloxera ampelographic diversity of south-west France. Rare French black variety native to the south-west, studied for its patrimonial genetic interest among ancient cultivars.
Last vintages of this wine
The best vintages of Amanti Cerasuolo d'Abruzzo from Winery Cantina di Ortona are 0
Informations about the Winery Cantina di Ortona
The Winery Cantina di Ortona is one of of the world's great estates. It offers 34 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Accessible, identity-driven Italian duo. Montepulciano d'Abruzzo as red: deep colour, intense aromas of black cherry, ripe plum, sweet spices and balsamic notes, round tannins and a gourmet finish, from everyday to age-worthy Riserva. Cerasuolo d'Abruzzo DOCG as a fleshy, fruity rosé (strawberry, pomegranate). Trebbiano d'Abruzzo as a straight white with citrus and white flowers, sublimated by a few cult producers (Valentini).
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
