Winery Collo RossoQuattroviole Cesanese
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
The Quattroviole Cesanese of the Winery Collo Rosso is in the top 20 of wines of Lazio.
Taste structure of the Quattroviole Cesanese from the Winery Collo Rosso
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Quattroviole Cesanese of Winery Collo Rosso in the region of Lazio is a .
Food and wine pairings with Quattroviole Cesanese
Pairings that work perfectly with Quattroviole Cesanese
Original food and wine pairings with Quattroviole Cesanese
The Quattroviole Cesanese of Winery Collo Rosso matches generally quite well with dishes of beef, pasta or veal such as recipes of venison leg in casserole, pasta "carbonara" à la française or veal axoa (basque country).
Details and technical informations about Winery Collo Rosso's Quattroviole Cesanese.
Discover the grape variety: Pinella blanca
A very old grape variety that has been cultivated for a very long time in Italy - where it originated - and that can still be found today in the Veneto region. It is also known in Slovenia and Bulgaria, but is virtually unknown in France. According to genetic analysis, it is related to the white gouais, which it resembles somewhat. There is a Pinella nera, but it is not clear whether it is the black form.
Last vintages of this wine
The best vintages of Quattroviole Cesanese from Winery Collo Rosso are 2014, 0
Informations about the Winery Collo Rosso
The Winery Collo Rosso is one of of the world's greatest estates. It offers 2 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: Amylic
Aroma reminiscent of banana, candy, and sometimes nail polish, particularly present in primeur wines. The amylic taste is reminiscent of the aromas of industrial confectionery and does not reflect a great expression of terroir.
