Winery De TomaCardinale
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
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 Cardinale from the Winery De Toma
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cardinale of Winery De Toma in the region of Lombardia is a powerful.
Food and wine pairings with Cardinale
Pairings that work perfectly with Cardinale
Original food and wine pairings with Cardinale
The Cardinale of Winery De Toma matches generally quite well with dishes of beef, pasta or lamb such as recipes of pot-au-feu, pasta gratin with courgettes and ham or royal couscous (lamb, chicken, merguez).
Details and technical informations about Winery De Toma's Cardinale.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Cardinale from Winery De Toma are 0
Informations about the Winery De Toma
The Winery De Toma is one of of the world's greatest estates. It offers 8 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
