Winery Conti FassiniVilla Fassini Rosso
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 powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Villa Fassini Rosso from the Winery Conti Fassini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Villa Fassini Rosso of Winery Conti Fassini in the region of Toscane is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Villa Fassini Rosso of Winery Conti Fassini in the region of Toscane often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Villa Fassini Rosso
Pairings that work perfectly with Villa Fassini Rosso
Original food and wine pairings with Villa Fassini Rosso
The Villa Fassini Rosso of Winery Conti Fassini matches generally quite well with dishes of beef, lamb or veal such as recipes of grandma melanie's cassoulet, traditional lamb couscous (from algeria) or shoulder of lamb stuffed with cognac.
Details and technical informations about Winery Conti Fassini's Villa Fassini Rosso.
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 Villa Fassini Rosso from Winery Conti Fassini are 2010, 2011, 2017, 2016 and 2013.
Informations about the Winery Conti Fassini
The Winery Conti Fassini is one of of the world's greatest estates. It offers 2 wines for sale in the of Toscane to come and discover on site or to buy online.
The wine region of Toscane
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.
News related to this wine
What are the "Climats de Bourgogne" ?
Awaken the explorer within you and discover the most famous Climats of Bourgogne! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ ...
At the heart of the terroirs of Mâcon-Lugny
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Lugny, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines ...
An overview of Mâcon plus a geographical denomination appellation
The Bourgogne Wine Board (BIVB) invites you to a survey of this vineyard where the 27 geographical denominations of the Mâcon appellation are produced. A unique journey to discover this region where the Romanesque churches punctuate the landscape and are the witnesses of the link between the vines and Christiannity. Cluny is the gatekeeper. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vin ...
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
