Winery CavalieriFacesole
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Facesole from the Winery Cavalieri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Facesole of Winery Cavalieri in the region of Lazio is a .
Food and wine pairings with Facesole
Pairings that work perfectly with Facesole
Original food and wine pairings with Facesole
The Facesole of Winery Cavalieri matches generally quite well with dishes of beef, pasta or veal such as recipes of navarin of the sea da gigi, lasagna calabrese or beef colombo bourguignon style.
Details and technical informations about Winery Cavalieri's Facesole.
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 Facesole from Winery Cavalieri are 2011, 0, 2012
Informations about the Winery Cavalieri
The Winery Cavalieri is one of of the world's greatest estates. It offers 12 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
