Winery CastoraniVolpara Cabernet Sauvignon
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Volpara Cabernet Sauvignon from the Winery Castorani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Volpara Cabernet Sauvignon of Winery Castorani in the region of Abruzzo is a .
Food and wine pairings with Volpara Cabernet Sauvignon
Pairings that work perfectly with Volpara Cabernet Sauvignon
Original food and wine pairings with Volpara Cabernet Sauvignon
The Volpara Cabernet Sauvignon of Winery Castorani matches generally quite well with dishes of beef, pasta or veal such as recipes of stuffed peppers, spaghetti with beef balls or sauté of veal with mushrooms.
Details and technical informations about Winery Castorani's Volpara Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Winery Castorani
The Winery Castorani is one of of the world's great estates. It offers 93 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
