Winery CincinnatoCori Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Cori Rosso from the Winery Cincinnato
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cori Rosso of Winery Cincinnato in the region of Lazio is a .
Food and wine pairings with Cori Rosso
Pairings that work perfectly with Cori Rosso
Original food and wine pairings with Cori Rosso
The Cori Rosso of Winery Cincinnato matches generally quite well with dishes of beef, pasta or veal such as recipes of millet with gruyere cheese, spaghetti with courgettes and italian ham or bacon and mushroom tagliatelle.
Details and technical informations about Winery Cincinnato's Cori Rosso.
Discover the grape variety: Trousseau
Trousseau noir is a grape variety that originated in France (Jura). 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 grapes of medium size. Trousseau noir can be found in many vineyards: Jura, South-West, Cognac, Bordeaux, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais, Provence & Corsica, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Cori Rosso from Winery Cincinnato are 2015, 2014, 0, 2013
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 Cori to come and discover on site or to buy online.
The wine region of Cori
The wine region of Cori is located in the region of Latium of Italy. Wineries and vineyards like the Domaine Cincinnato or the Domaine Cincinnato produce mainly wines red, white and sparkling. On the nose of Cori often reveals types of flavors of earth, oak or red fruit. In the mouth of Cori is a powerful with a nice freshness.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
