Winery CottiniSabionare Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Sabionare Rosso from the Winery Cottini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sabionare Rosso of Winery Cottini in the region of Veneto is a powerful.
Food and wine pairings with Sabionare Rosso
Pairings that work perfectly with Sabionare Rosso
Original food and wine pairings with Sabionare Rosso
The Sabionare Rosso of Winery Cottini matches generally quite well with dishes of beef, pasta or lamb such as recipes of monkfish armorican style, mascarpone/gorgonzola macaroni gratin or lamb kleftiko (greek).
Details and technical informations about Winery Cottini's Sabionare Rosso.
Discover the grape variety: Goldriesling
Goldriesling blanc is a grape variety that originated in France (Alsace). 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. The white Goldriesling can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Cottini
The Winery Cottini is one of of the world's greatest estates. It offers 7 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Acidic (flavor)
Acidity is present in all wines, and is essential in white wines. It is due to the presence of different organic acids in the wine, and is expressed in the mouth by a sensation of freshness combined with other elements, such as minerality or a note of bitterness. Moderately present, it brings relief and vivacity to the wine.
