Winery CincinnatoErcole Nero Buono
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 Ercole Nero Buono from the Winery Cincinnato
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ercole Nero Buono of Winery Cincinnato in the region of Lazio is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Ercole Nero Buono of Winery Cincinnato in the region of Lazio often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Ercole Nero Buono
Pairings that work perfectly with Ercole Nero Buono
Original food and wine pairings with Ercole Nero Buono
The Ercole Nero Buono of Winery Cincinnato matches generally quite well with dishes of beef, pasta or veal such as recipes of small stuffed fish from nice, homemade italian lasagna or marinated veal skewers with herbs.
Details and technical informations about Winery Cincinnato's Ercole Nero Buono.
Discover the grape variety: Moscatel rosado
It is said to be a cross between the diagalves and the Muscat of Alexandria obtained in Portugal. It can be found in Peru, Chile, Brazil, Argentina, Portugal, etc. In France, it is practically unknown, certainly because of its late maturity.
Last vintages of this wine
The best vintages of Ercole Nero Buono from Winery Cincinnato are 2000, 2016, 2017, 2014 and 2013.
Informations about the Winery Cincinnato
The Winery Cincinnato is one of of the world's greatest 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.
The word of the wine: Burned
Qualifier, sometimes equivocal, of various odors, ranging from caramel to burnt wood.
