Winery CavalieriRùtilo
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rùtilo from the Winery Cavalieri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rùtilo of Winery Cavalieri in the region of Latium is a powerful with a nice freshness.
Food and wine pairings with Rùtilo
Pairings that work perfectly with Rùtilo
Original food and wine pairings with Rùtilo
The Rùtilo of Winery Cavalieri matches generally quite well with dishes of beef, pasta or veal such as recipes of fast and, lasagne or shoulder of lamb stuffed with cognac.
Details and technical informations about Winery Cavalieri's Rùtilo.
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 Rùtilo from Winery Cavalieri are 2008, 2011
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 Latium to come and discover on site or to buy online.
The wine region of Latium
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.
News related to this wine
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The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.