Winery CincinnatoCincinnato Argeo Cesanese
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Cincinnato Argeo Cesanese from the Winery Cincinnato
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cincinnato Argeo Cesanese of Winery Cincinnato in the region of Lazio is a with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Cincinnato Argeo Cesanese of Winery Cincinnato in the region of Lazio often reveals types of flavors of earth, red fruit or black fruit.
Food and wine pairings with Cincinnato Argeo Cesanese
Pairings that work perfectly with Cincinnato Argeo Cesanese
Original food and wine pairings with Cincinnato Argeo Cesanese
The Cincinnato Argeo Cesanese of Winery Cincinnato matches generally quite well with dishes of beef, veal or poultry such as recipes of fast and, caramelized lamb mice or chicken risotto with curry.
Details and technical informations about Winery Cincinnato's Cincinnato Argeo Cesanese.
Discover the grape variety: Cesanese
Last vintages of this wine
The best vintages of Cincinnato Argeo Cesanese from Winery Cincinnato are 2019
Informations about the Winery Cincinnato
The Winery Cincinnato is one of of the world's great estates. It offers 27 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.
News related to this wine
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The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.