Winery CollecaprettaSelezione Le Cese
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 Selezione Le Cese from the Winery Collecapretta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Selezione Le Cese of Winery Collecapretta in the region of Umbria is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Selezione Le Cese
Pairings that work perfectly with Selezione Le Cese
Original food and wine pairings with Selezione Le Cese
The Selezione Le Cese of Winery Collecapretta matches generally quite well with dishes of beef, pasta or veal such as recipes of beef in white wine, pasta with porcini mushrooms or sauté of pork with carrots and potatoes.
Details and technical informations about Winery Collecapretta's Selezione Le Cese.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Selezione Le Cese from Winery Collecapretta are 0, 2014
Informations about the Winery Collecapretta
The Winery Collecapretta is one of of the world's greatest estates. It offers 22 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
