Winery Villa CavicianaFaustina
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Tannat.
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Faustina from the Winery Villa Caviciana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Faustina of Winery Villa Caviciana in the region of Lazio is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Faustina
Pairings that work perfectly with Faustina
Original food and wine pairings with Faustina
The Faustina of Winery Villa Caviciana matches generally quite well with dishes of beef, pasta or veal such as recipes of wild boar stew in burgundy style, thai coconut chicken with black mushrooms or beef mironton.
Details and technical informations about Winery Villa Caviciana's Faustina.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Faustina from Winery Villa Caviciana are 2010, 0, 2012, 2008 and 2013.
Informations about the Winery Villa Caviciana
The Winery Villa Caviciana is one of of the world's greatest estates. It offers 10 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
