Winery CavalierinoSanlor
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sanlor from the Winery Cavalierino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sanlor of Winery Cavalierino in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Sanlor
Pairings that work perfectly with Sanlor
Original food and wine pairings with Sanlor
The Sanlor of Winery Cavalierino matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef with garlic, moroccan style leg of lamb or veal cutlets with savoy tomme.
Details and technical informations about Winery Cavalierino's Sanlor.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Sanlor from Winery Cavalierino are 2009, 0, 2008
Informations about the Winery Cavalierino
The Winery Cavalierino is one of of the world's greatest estates. It offers 11 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
