Winery CiattagliaPastello
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Pastello from the Winery Ciattaglia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pastello of Winery Ciattaglia in the region of Lazio is a with a nice freshness.
Food and wine pairings with Pastello
Pairings that work perfectly with Pastello
Original food and wine pairings with Pastello
The Pastello of Winery Ciattaglia matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef with garlic, pasta stuffed with meat or puchero.
Details and technical informations about Winery Ciattaglia's Pastello.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Pastello from Winery Ciattaglia are 0
Informations about the Winery Ciattaglia
The Winery Ciattaglia is one of of the world's greatest estates. It offers 2 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: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
