Winery Conte ZandottiLa Petrosa
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Sangiovese.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the La Petrosa from the Winery Conte Zandotti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Petrosa of Winery Conte Zandotti in the region of Lazio is a powerful.
Wine flavors and olphactive analysis
On the nose the La Petrosa of Winery Conte Zandotti in the region of Lazio often reveals types of flavors of oak, black fruit.
Food and wine pairings with La Petrosa
Pairings that work perfectly with La Petrosa
Original food and wine pairings with La Petrosa
The La Petrosa of Winery Conte Zandotti matches generally quite well with dishes of beef, pasta or veal such as recipes of fondue bourguignonne and accompanying sauces, meat and goat pie or sliced endives with ham.
Details and technical informations about Winery Conte Zandotti's La Petrosa.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of La Petrosa from Winery Conte Zandotti are 2015, 2008, 0, 2010
Informations about the Winery Conte Zandotti
The Winery Conte Zandotti is one of of the world's greatest 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: Downy mildew
Disease of the vine due to a fungus. Downy mildew is formidable because it attacks all the organs, from the stem to the grapes, including the leaves, in depth. It was against it that the famous copper and lime-based Bordeaux mixture was developed.
