Winery DolceVitaAristeo
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 .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Aristeo from the Winery DolceVita
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aristeo of Winery DolceVita in the region of Tuscany is a .
Food and wine pairings with Aristeo
Pairings that work perfectly with Aristeo
Original food and wine pairings with Aristeo
The Aristeo of Winery DolceVita matches generally quite well with dishes of beef, lamb or veal such as recipes of pasta al forno (baked pasta), quick couscous or caramelized lamb mice.
Details and technical informations about Winery DolceVita's Aristeo.
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 Aristeo from Winery DolceVita are 2009, 0
Informations about the Winery DolceVita
The Winery DolceVita is one of of the world's greatest estates. It offers 7 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
