Winery ColfioritoAssolo Cesanese
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 Assolo Cesanese from the Winery Colfiorito
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Assolo Cesanese of Winery Colfiorito in the region of Lazio is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Assolo Cesanese
Pairings that work perfectly with Assolo Cesanese
Original food and wine pairings with Assolo Cesanese
The Assolo Cesanese of Winery Colfiorito matches generally quite well with dishes of beef, pasta or veal such as recipes of stuffed peppers, soft and inexpensive pasta gratin or veal chop with mushrooms.
Details and technical informations about Winery Colfiorito's Assolo Cesanese.
Discover the grape variety: Tannat meunier
This grape variety is found in southwestern France. It is a natural mutation of Tannat, so its resemblance is normal and only its very white down differentiates it. It is practically not propagated... another example of such a mutation, meunier or pinot meunier. - Synonymy: no synonym to date (for all the synonyms of grape varieties, click here!).
Last vintages of this wine
The best vintages of Assolo Cesanese from Winery Colfiorito are 0
Informations about the Winery Colfiorito
The Winery Colfiorito is one of of the world's greatest estates. It offers 10 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: Reserve wine (champagne)
Older wines, kept in vats or aged in wood in some houses, or kept in magnums at Bollinger. A small percentage of these wines are used in the blending of non-vintage wines in order to bring greater aromatic complexity.
