Winery Colline di AffileLe Cese Cesanese di Affile
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Le Cese Cesanese di Affile from the Winery Colline di Affile
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Cese Cesanese di Affile of Winery Colline di Affile in the region of Lazio is a .
Food and wine pairings with Le Cese Cesanese di Affile
Pairings that work perfectly with Le Cese Cesanese di Affile
Original food and wine pairings with Le Cese Cesanese di Affile
The Le Cese Cesanese di Affile of Winery Colline di Affile matches generally quite well with dishes of beef, pasta or veal such as recipes of roast monkfish with bacon, pasta with eggplant or veal chop with rosemary.
Details and technical informations about Winery Colline di Affile's Le Cese Cesanese di Affile.
Discover the grape variety: Periquita
This variety is widely cultivated in Portugal, and is also found in Spain and Argentina. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Le Cese Cesanese di Affile from Winery Colline di Affile are 2011, 2012, 0
Informations about the Winery Colline di Affile
The Winery Colline di Affile is one of of the world's greatest estates. It offers 3 wines for sale in the of Cesanese di Affile to come and discover on site or to buy online.
The wine region of Cesanese di Affile
The wine region of Cesanese di Affile is located in the region of Latium of Italy. Wineries and vineyards like the Domaine Cantina Formiconi or the Domaine Cantina Formiconi produce mainly wines red. On the nose of Cesanese di Affile often reveals types of flavors of earth, oak or spices and sometimes also flavors of red fruit, black fruit. In the mouth of Cesanese di Affile is a powerful with a nice balance between acidity and tannins.
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: Press (wine)
In red winemaking, wine made from the marcs by pressing after devatting. See goutte (wine of).
