Winery CautieroPiedirosso
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, lamb or pasta.
Taste structure of the Piedirosso from the Winery Cautiero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Piedirosso of Winery Cautiero in the region of Campania is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Piedirosso
Pairings that work perfectly with Piedirosso
Original food and wine pairings with Piedirosso
The Piedirosso of Winery Cautiero matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue with mushrooms, pad thai or lamb fillet with monbazillac.
Details and technical informations about Winery Cautiero's Piedirosso.
Discover the grape variety: Carla
Intraspecific crossing between the Cardinal and the Alphonse Lavallée obtained in 1958, variety registered in 1989 in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Piedirosso from Winery Cautiero are 0
Informations about the Winery Cautiero
The Winery Cautiero is one of of the world's greatest estates. It offers 10 wines for sale in the of Campania to come and discover on site or to buy online.
The wine region of Campania
Campania is a region that forms the "tibia" of the boot of Italy, and whose largest city is Naples. Its name comes from Campania felix, a Latin phrase meaning roughly "happy land". The region has strong historical links with wine and vineyards, dating back to the 12th century BC, and is one of the oldest wine regions in Italy. The considerable influence of ancient empires, including the Greeks, Romans and Byzantines, means that some of the varieties in this region are linked to historical legends.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
