Winery CincinnatoKora 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 Kora Nero Buono from the Winery Cincinnato
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kora Nero Buono of Winery Cincinnato in the region of Lazio is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Kora Nero Buono
Pairings that work perfectly with Kora Nero Buono
Original food and wine pairings with Kora Nero Buono
The Kora Nero Buono of Winery Cincinnato matches generally quite well with dishes of beef, pasta or veal such as recipes of kig ar farz breton, spaghetti bolognese or roast veal with milk and rosemary.
Details and technical informations about Winery Cincinnato's Kora Nero Buono.
Discover the grape variety: Blush seedless
Obtained in the United States by Professor Harold P. Olmo of the University of Davis (California) by crossing Emperor with Z4-87, the latter already being a cross of (Alphonse Lavallée x 75 Pirovano or Sultana moscata) with the Queen of the Vines.
Last vintages of this wine
The best vintages of Kora Nero Buono from Winery Cincinnato are 2015, 0, 2016
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: Smell
A generic term for both unpleasant and pleasant odours known as perfumes. In the world of tasting, the term aroma is more commonly used.
