Winery CatoPalladius Rosso Rubicone
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 Palladius Rosso Rubicone from the Winery Cato
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Palladius Rosso Rubicone of Winery Cato in the region of Emilia-Romagna is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Palladius Rosso Rubicone of Winery Cato in the region of Emilia-Romagna often reveals types of flavors of black fruit, dried fruit.
Food and wine pairings with Palladius Rosso Rubicone
Pairings that work perfectly with Palladius Rosso Rubicone
Original food and wine pairings with Palladius Rosso Rubicone
The Palladius Rosso Rubicone of Winery Cato matches generally quite well with dishes of beef, pasta or lamb such as recipes of cataplana with seafood, mami's macaroni and gruyere gratin or marinated shoulder of lamb.
Details and technical informations about Winery Cato's Palladius Rosso Rubicone.
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.
Last vintages of this wine
The best vintages of Palladius Rosso Rubicone from Winery Cato are 2015, 0
Informations about the Winery Cato
The Winery Cato is one of of the world's greatest estates. It offers 3 wines for sale in the of Rubicone to come and discover on site or to buy online.
The wine region of Rubicone
Vast Emilia-Romagna IGT (Forli-Cesena, Ravenna, Rimini): signature Sangiovese as accessible king red — robust and fruity with notes of ripe red fruit (cherry, plum), violet, liquorice and a touch of spice, round tannins and a gourmet finish. Lively Barbera as complement. Trebbiano (Romagnolo and Toscano) as king white — fresh and light with notes of green apple, white flowers and citrus, tonic acidity. Pinot Bianco as complement.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.
