Winery Conte ZandottiCastello della Colonna Probus
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Castello della Colonna Probus from the Winery Conte Zandotti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Castello della Colonna Probus of Winery Conte Zandotti in the region of Lazio is a .
Food and wine pairings with Castello della Colonna Probus
Pairings that work perfectly with Castello della Colonna Probus
Original food and wine pairings with Castello della Colonna Probus
The Castello della Colonna Probus of Winery Conte Zandotti matches generally quite well with dishes of beef, pasta or veal such as recipes of greek moussaka, pasta with parmesan cream and ham or beef colombo bourguignon style.
Details and technical informations about Winery Conte Zandotti's Castello della Colonna Probus.
Discover the grape variety: Guillemot
Most certainly from Béarn. It should not be confused with the blancard - or palougue - because they both have the same synonym coer de baco. The Guillemot is practically no longer present in the vineyard and is therefore on the verge of extinction. According to published genetic analyses, it is the result of a natural cross between the Manseng Noir and the Verjuice. For more information on other relatives, click here !
Last vintages of this wine
The best vintages of Castello della Colonna Probus from Winery Conte Zandotti are 2013, 0, 2014
Informations about the Winery Conte Zandotti
The Winery Conte Zandotti is one of of the world's great estates. It offers 14 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: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
